Chicken Stock

Steps

1. Roast - (Note: If using bones from a cooked rotisserie chicken, skip this step). Place bones on a lined rimmed baking sheet and roast at 400˚F for 20 minutes.

2. Add - Place roasted bones and any accumulated pan juices into your 8 qt stock pot. Add 16 cups (or 4 Qts) of filtered water along with 1 Tbsp cider vinegar and 1 tsp salt. Bring to a boil, then reduce the heat to a simmer. Skim off impurities that rise to the top. Cover and simmer on low heat 4 hrs.

3. Add Vegetables - Add onion, celery, carrots, 2 smashed garlic cloves, and 1 bay leaf, and continue cooking on a low simmer another 2-11 hours, depending on how marrow-rich you want your broth. Be careful not to bring it to a hard boil, or the broth will look foggy.

4. Add roasted bones and any accumulated pan juices into the 6-quart Slow Cooker. Add 12 cups of warm or hot water along with 1 Tbsp cider vinegar and 1 tsp salt. Set to low heat for 10-15 hrs.

5. Halfway through cooking on low heat, add onion, celery, carrots, 2 smashed garlic cloves, and 1 bay leaf and continue cooking on low. You can let it go longer if needed overnight and strain the next day.

6. Add roasted bones and accumulated pan juices into a 6-quart or 8-quart Instant Pot. Add onion, celery, carrots, garlic, bay leaf, 1 Tbsp cider vinegar, and 1 tsp salt. Add water or until you reach the max fill line in the pot.

7. Cook on high pressure for 2 hours. It will warm up, then cook on high pressure for 2 hours. When cooking is complete, wait 30 min to naturally depressurize, then release pressure (use an oven mitt for safety in case it sputters).

8. Strain through a fine mesh sieve into a second pot, extracting as much liquid as possible. Discard solids. Cool the strained stock to room temperature, then cover and refrigerate. The following day, it will thicken, and you can scrape the fat off the top (see storage instructions below).