Homemade Stock | My Go-To Recipes

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There are some thing that I simply love to make from scratch. Some of them are less time consuming than others. Homemade stock, much like homemade yogurt, has a long start to finish time, but little hands on time. I’ve been making it for years and slowly perfecting my process.

A couple notes about ingredients. I simply keep our meat bones as they are cooked in other meals. I place them in bags and put them in the freezer until I’m ready to make a batch of stock. I’ve also heard of people getting bones from their butcher. I simply haven’t gone that route yet.

I mainly make chicken stock, so occasionally I will purchase chicken feet to add more nutrients to my stock. These things are gross looking, in my opinion. I’m warning you now. They also only get MORE nightmarish after stewing in hot water for hours. So, choose your battles.

For veggies, I always keep my celery and carrot scraps from when I prep them for recipes. I stick those in a bag and freeze them as well for batches of stock. Then I get use out of those scraps, and don’t have to “waste” fresh veggies. I even put the pulp from juicing carrots and celery in the freezer for stock batches.

Homemade Stock in the Instant Pot

Ingredients

• 2-3 lbs of bones
• Chicken feet (optional)
• Carrots (chopped)
• Celery (chopped)
• 1 Onion (chopped or quartered)
• 1-2 TBSP apple cider vinegar
• 1 tsp Salt
• ½ tsp whole peppercorns (optional)
• Water

Supplies

• Instant Pot

Directions

1. Place bones in Instant Pot and top with veggies, vinegar, salt, and peppercorns. Make sure they don’t go above your pot fill max.
2. Add water to the pot until it is about ⅔ full. If you have time, let it sit for 30 minutes for the vinegar to help pull nutrients from the bones. If you don’t have time, simply continue to step 3.
3. Select “Soup” on the Instant Pot and set the pressure to “low.” Increase the time to 120 minutes. I some times do more time if I’m going to be busy or gone in two hours.
4. Once done, allow to depressurize naturally.
5. Strain the broth through a colander and/or cheese cloth. Be careful, it’s definitely hot. Discard the bones and vegetables.
6. Pour broth into jars and store in the fridge for using in soups, stews, rice, and more!

Do you make homemade stock?