Ahhh, homemade chicken stock. This is one of our household staples that we not only use in countless recipes but also have by itself quite often. There are so many ways that you can make homemade stock at home, which can make it a bit tricky to find a recipe and method that works great for your specific needs. BUT the good news is that making it is quite simple and it will make any meal or recipe SO much better. I decided to take the guessing game out it and do a little testing, in hopes that we can help you find the best tasting stock that fits into your day-to-day routine, whether you have all the time in the world or need to squeeze it in between your busy plans. We’ll look into the advantages and drawbacks of using a pressurized pot (Instant Pot), a CrockPot, and cooking it in a stock pot on the stove.
First, I definitely recommend our favorite recipe for stock which comes from The Prairie Homestead Cookbook by Jill Winger. This Nourishing Homemade Stock recipe is so versatile and can be used for any type of meat bones including chicken, beef, or pork. I typically stick to chicken just because we always have leftover bones in the freezer from weeknight dinners, but I can’t wait to explore other types as well. You can definitely tell that this cookbook has gotten a ton of use in our household!
Jill calls out in her recipe that you will need 2-3 pounds of bones (I typically use about 1.5 pounds of bones then throw in some whole chicken thighs that I can pull the meat from after.) A lot of people will stop there with ingredients and just add water but I LOVE adding aromatics and spices to add another layer of flavor. Jill suggests adding 2 chopped carrots, 2 chopped stalks of celery, 1 large quartered onion, 6 cloves of garlic, dried rosemary, dried oregano, dried thyme, 3 bay leaves, black peppercorns, and sea salt. Optionally, you can add a splash of apple cider vinegar to brighten those flavors even more. The next step is by far the easiest: dump everything into a big pot and cover it with water (4-6 quarts is recommended for this proportion of aromatics.)
When it comes to cooking the stock, there are multiple methods you can use and advantages to each, which we will clearly layout in the next few sections. Overall, there are many variables and preferences you can consider to decide which method best works for you, such as overall cook time, required maintenance or attention, level of flavor, the clarity/color of the end product, and if you plan to use any of the cooked leftovers. I took all of these considerations, tested how an Instant Pot, CrockPot, and stovetop stock pot cooked stock, and clearly mapped them out for you. Below you can see all of these factors and how each method preformed.
Instant Pot
When using an Instant Pot I found that one full recipe of Jill Winger’s stock using 6 quarts of water filled perfectly to the 2/3 full line within the 8-quart pot. I personally was using my 8-quart Instant Pot Duo Nova and it has a standard soup/broth button that runs on high pressure. I set the cook timer for 45 minutes, let it run it’s full cycle, and here is what I found.
Time: Even though the cook time was set for 45 minutes, the full process including pre-heat and end pressure release took a total of 1 hour. In my opinion, this is awesome! I was thrilled to be able to make this much stock in so little time because I was so used to a 6-10 hour cook time.
Maintenance/Attention: Throughout the 1 hour, I felt myself constantly checking on the Instant Pot, mainly because the whole high-pressure cooking idea is still very new to me. I was worried it was going to explode or something; I know, silly me! If you are used to using these types of pressurized methods, then it should be as easy as set-and-forget for you.
Level of Flavor: This stock had SO much flavor. My husband Adam agreed that this method definitely packs the most punch for your taste buds. You could taste all of the aromatics and spices.
Clarity/Color: This stock came out with a rich color and medium clarity. You can’t see through it like water but light does make its way through it.
Leftovers: All the leftover chicken and veggies were cooked through so much that they become very mushy and fell apart when touched. If you plan to use any chicken that’s left, be very careful that no bone fragments make their way into your dish!
Conclusion: Overall, using the Instant Pot made rich, flavorful stock in right under an hour! This is definitely the method for you if you’re super busy, like things to be quick and easy, or if you want to make multiple batches in one day.
CrockPot
When using a CrockPot for making stock, I use a 6-quart Programmable CrockPot on the “Low 10-hour” setting, which fits one recipe of Jill’s stock with 4-quarts of water. Of course if your CrockPot is not programmable, you can simply turn it on low and let it cook for 8-10 hours. For about a year and a half, this was my favorite method because I could dump everything in the pot, turn it on low then go about my day. I always knew that I didn’t need to babysit it and stock would be ready for me when I finished work at 5pm. Now that I have been working from home, I’ve found that the low and slow method isn’t necessary since I’m just in the other room.
Time: Because CrockPots run at such low temperatures, you’ll need to let your stock cook for at least 8 hours to ensure good flavor.
Maintenance/Attention: For this method, you can quite literally set it-and-forget it! This used to be one of my favorited methods because I could precut everything the night before then throw everything in the pot the next morning, go to work, come home, and wala! Stock!
Level of Flavor: This method produced great flavor, similar to the Instant Pot but just a little bit less strong. Nevertheless, you can consistently expect yummy results.
Clarity/Color: This stock came out with a rich color, slightly lighter than the Instant Pot and a bit more yellow. It was equally as clear/cloudy as the Instant Pot stock.
Leftovers: Honestly I have had mixed results in this category. When doing my recent testing, I found that the veggies were quite mushy but the chicken didn’t fully disintegrate like in the Instant Pot. But I have had everything completely fall apart in the past, so this may vary a bit.
Conclusion: Overall, this method made very tasty stock with a rich color. It’s definitely the least maintenance method but will take you all day to have the end product. This is a great option for you if you want a super easy way to make stock and have time to wait for it to finish!
Stovetop Stock Pot
When cooking stock in a stock pot on the stove, you can make as many recipes as you can fit in the pot! Most of the time, stock pots will still max out with one of Jill Winger’s recipes and 6-quarts of water. But as long as you keep the proportions correct, fill free to make as big of a batch as you can fit! Similar to the other methods, you can throw everything in the pot, cover it with water, and then begin cooking. I recommend putting the heat on medium-high, bring it to a slight boil, and then turn the heat down to medium-low. Let it simmer for at least 4 hours.
Time: Cooking stock on the stovetop can take anywhere from 4-8 hours depending on your personal preference. BUT remember that you’re range will be running for the entirety of the cook, so be sure to consider the amount of gas or electricity you may use.
Maintenance/Attention: For this method, you will need stay near the kitchen and keep an eye on the stove, especially if you have children or pets. I definitely think this is the most high maintenance method of making stock and requires the most attention.
Level of Flavor: This method produced good flavor, but was overall much lighter than the other 2 methods. I cooked my stock for 6 hours and came out with a much more subtle flavor that wasn’t so apparently rich. If you prefer a lighter flavor and plan to use your stock in dishes, then this is the method for you!
Clarity/Color: This stock came out with a rich color, a slightly lighter hue than the stock from the Instant Pot. It was equally as clear/cloudy as the Instant Pot stock. Honestly, I didn’t notice a ton of difference between the 3 methods in this category.
Leftovers: Between all 3 methods, this one produced the least mushy results. The chicken was still on the bone but feel off once you picked it up, making it great for shredding. The veggies were still very soft but could be used in chicken pie or soup if you want to try to repurpose them.
Conclusion: Overall, this method made good stock with a lighter flavor. It’s definitely the highest maintenance method but works great if you’ll be near your kitchen for a portion of the day. It also allows for the least amount of things to clean, being just the one pot, after you finish making your stock.
No matter what method you decide works best for you, be sure to strain your finished stock through a cheesecloth to ensure a smooth end product. This will also help eliminate any excess material from settling in the bottom of your containers or jars. We hope this can provide some clarity as to just how easy homemade stock can be if you choose what cooking process works best for you! At the end of the day, you’ll have delicious stock, so it’s all worth it!
