A super easy recipe for homemade chicken stock in the Multi Cooker. A great way to use a chicken carcass and vegetables that are slightly past their best before.
When it comes to stock, I use everything from store-bought cartons to OXO cubes to homemade. Whenever we have a roast chicken, I will for sure make my Multi Cooker Chicken Stock from the carcass once all the meat has been eaten. I love getting the most out of my food!
Speaking of using things up... this stock is the prefect way to use up carrots and celery that have past their best before. You know the ones I mean, the floppy stalks at the back of the veggie drawer! There are so many health benefits to homemade stock, plus this recipe is much lower in salt than most store-bought stocks.
How to make Multi Cooker Chicken Stock:
Place all of the ingredients to the bowl of the Mulit Cooker. Seal the lid on and program to manual for 40 minutes.
Once finished, let the steam release naturally then strain the stock through a sieve.
Discard the bones and vegetables. Once cooled, pour stock into containers to freeze for later.
Common questions about Multi Cooker Chicken Stock:
What is the best way to freeze stock? I like to use silicone loaf trays which are about half a cup each. Once frozen I pop them out of the silicon tray and free flow them in a bag or container, then use them as I need them.
How long does stock keep for in the freezer? Chicken stock will keep well for 2-3 months in the freezer.
Which brand of Multi Cooker do I use? I use a Russell Hobbs Express Chef Digital Multi Cooker which I was gifted and I really love it. It has so many different functions, I mainly use the pressure cooking manual mode.
What are the other names for a Multi Cooker? In the USA they are called Instant Pots. In New Zealand and Australia they can be called Magic pot, Digital Pressure cooker, All in one cooker & Crockpot express.
Can I make it without a Multi Cooker? Sure. To make this in a slow cooker add all of the ingredients and cook for 3+ hours on high or 6+ hours on low. You could also make it in a large saucepan keeping it on a low simmer.
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- 1 chicken carcass
- 1 onion, quartered
- 1 carrot, chopped
- 1 celery stick, chopped
- 2 bay leaves
- 1 tsp salt
- ¼ teaspoon fresh black pepper
- 2L hot water
- Add all of the ingredients to the bowl of a multi cooker.
- Place the lid on and close the pressure release valve. Program to manual for 40 minutes.
- Once it is finished let the steam release naturally.
- Strain stock through a sieve into a large bowl. Discard the chicken bones and vegetables.
- Once the chicken stock is cool, pour into containers and freeze for later.
- Use your favourite containers or bags to freeze the stock - ziplock bags, yoghurt containers, margarine containers, plastic peanut butter containers.
- Use within 3 months of freezing.
Nutrition Information:Yield: 8 Serving Size: 1
Amount Per Serving: Calories: 32Total Fat: 1gSaturated Fat: 0gTrans Fat: 0gUnsaturated Fat: 1gCholesterol: 10mgSodium: 316mgCarbohydrates: 2gFiber: 0gSugar: 1gProtein: 3g
Nutritional values are approximate. Please use your own calculations if you require a special diet.