Homemade Chicken Stock

Name: Homemade Chicken Stock (Pressure Cooker)
Prep time: 10 min
Cook time: 1 h 30 min
Total time: 1 h 40 min
Yield: 4 servings
Cuisine: American
Ingredients: 1 roasted chicken carcass; 5 carrots; 3 large celery stalks; 1 large onion; 1 small bunch fresh dill; 1 small bunch fresh thyme; 1 small bunch fresh parsley; 5 fresh bay leaves; 1/2 tbsp black peppercorns; Water, to cover; Kosher salt, to taste

Homemade chicken stock made in a pressure cooker transforms a roasted chicken carcass into a rich, golden broth in a fraction of the time. It's the ideal base for soups, stews, and sauces.

🌍American 🏷️Chicken stock 🏷️Chicken broth 🏷️Homemade stock 🏷️Soup base Comfort food

🏷️

🏷️Meal prep

-0:00

cookingwithshereenonTikTok

Total

1h 40m

Servings

4

Difficulty

Easy

Est. Cost

$22–$36

Recipe Source

View original recipe

From TikTok · by cookingwithshereen

-0:00

cookingwithshereenonTikTok

Ingredients

1 roasted chicken carcass
5 carrots
3 large celery stalks
1 large onion
1 small bunch fresh dill
1 small bunch fresh thyme
1 small bunch fresh parsley
5 fresh bay leaves
1/2 tbsp black peppercorns
Water, to cover
Kosher salt, to taste

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Instructions

1
Place the roasted chicken carcass into the pot of a pressure cooker.
2
Roughly chop the carrots and celery into large chunks and add them to the pot.
3
Peel the onion, roughly chop it into large chunks, and add it to the pot.
4
Add the fresh dill, thyme, parsley, and bay leaves to the pot.
5
Add the black peppercorns.
6
Fill the pot with water up to the 2/3 max fill line.
7
Secure the lid on the pressure cooker and cook on high pressure for 1 hour and 30 minutes.
8
Once cooking is complete, carefully perform a quick release of the pressure.
9
Strain the stock through a large colander or fine-mesh sieve into a large bowl. Press on the solids with a spoon to extract all the liquid.
10
Season the finished stock with a little kosher salt to taste.
11
Let the stock cool completely before portioning into containers for storage in the refrigerator or freezer.

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Tips & Notes

Pro tips

Roast the chicken carcass until golden-brown before pressure cooking to develop deeper, more complex flavor.
Tie fresh herbs (dill, thyme, parsley) together in a bundle for easy removal after cooking.
Pressure cook at high pressure—this method extracts gelatin and flavor faster than traditional simmering.
Strain through a fine-mesh sieve or cheesecloth to remove solids and achieve a clean, clear broth.

Substitutions

Fresh dill, thyme, parsley → Italian seasoning or dried herbs (use 1/3 the amount)
Bay leaves → 1 additional strip of lemon zest
Carrots and celery → 1 cup chicken scraps or additional aromatics for a lighter base

Storage & make-ahead

Refrigerate in airtight containers for up to 4 days, or freeze for up to 3 months. Thaw overnight in the refrigerator before reheating.

Equipment

pressure cooker · fine-mesh sieve or cheesecloth

Common Questions

Can I use a raw chicken carcass instead of roasted?

Yes, but roasting the carcass first adds deeper, more complex flavor. Raw carcass will produce a lighter, less flavorful stock.

How long does homemade chicken stock last?

Refrigerate for up to 4 days, or freeze for up to 3 months. Freeze in ice cube trays for convenient portions.

Can I make this without a pressure cooker?

Yes, simmer in a regular pot for 2–3 hours instead of the pressure cooker time. The flavor will be similar but extraction may be slightly less efficient.