Easy Homemade Chicken Stock Recipe (AIP, Paleo)
This chicken stock recipe is slow-cooked in a crockpot, however you can also simmer it on the stove at a low temperature all day long or cook in the Instant Pot for a quicker cooking time. See post for instructions.
Ingredients
Scale
- 1 whole chicken carcass with pan drippings and all (roast your chicken and eat it first)
- 1–2 leeks, green and white parts, cleaned and coarsely chopped
- 1 onion, peeled and cut into 8 wedges
- 4 celery stalks, coarsely chopped
- 4 carrots, peeled and coarsely chopped
- 3–4 cloves garlic, smashed and peeled
- 2 dried bay leaves
- 1 TBSP apple cider vinegar
- 1 tsp sea salt, or more to taste
- 1/4 tsp turmeric
- small handful of fresh thyme, rinsed and left whole (you can use 1/2 tsp dried thyme if you prefer)
- 5 whole peppercorns (optional – omit for strict AIP)
- Filtered water
Instructions
- In a crockpot, add the chicken carcass and all pan drippings, leeks, onions, celery, carrots, garlic, bay leaves, apple cider vinegar, sea salt, turmeric, thyme and peppercorns.
- Fill the pot with filtered water to about 2 inches above chicken and vegetables.
- Turn the heat on high. You want to see about one or two bubbles break the surface, and then turn the heat down to low. You don’t want to over boil this stock – slow and steady is the way to go.
- Cook the stock on low heat, covered for 24 hours.
- Once the stock is finished, strain over another large pot or bowl.
- Press down on the veggies to get as much of the goodness and flavor out as possible. Discard veggies and bones.
- Allow stock to cool completely. Then refrigerate, freeze, or use immediately in soup.