Gluten Free Chicken Stock | Rich, Satisfying Broth

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Warm up on a cold day with this recipe for rich, flavorful homemade gluten free chicken stock. Make it in an Instant Pot or on the stovetop!

Prep Time30

Cook Time3

Resting Time6

Course: Soup

Cuisine: American

Keyword: gluten free chicken stock

Servings: cups stock

3.5 pounds dark meat chicken parts wings, legs, and thighs (skin on, bone in)
3 bay leaves (dried or fresh)
5 cloves whole garlic peeled
1 large onion (any kind) peeled and quartered
1 pound whole carrots (about 2 large) washed, unpeeled and roughly chopped
½ pound celery (about 4 medium stalks) washed and roughly chopped (include any leaves)
1 tablespoon kosher salt
1 teaspoon freshly ground black pepper
4 quarts water

In the bowl of an Instant Pot or a very large stockpot (I used a 7-quart pot), place the dark pieces of chicken, the bay leaves, garlic cloves, onion quarters, chunks of carrots and celery, salt and pepper.
Add enough tap water to nearly fill the pot and cover all the ingredients in water.

Place the pot on the stovetop.
Place the cover on, but askew so that some steam can escape.
Bring the contents to a boil over medium-high heat and continue to cook until the vegetables are very fork tender and the chicken has begun to separate from the bones (around 2 hours).
Remove the pot from the stove and uncover it. Allow it to cool until the contents are no longer too hot to handle.

Plug in your Instant Pot, and return the bowl to the appliance.
Secure the lid, making sure the vent is set to “seal.”
Press the “Manual” dial and dial the cooking time to 40 minutes. The pot will take some time to come to temperature and seal.
Once it has finished cooking, allow the pressure to reduce naturally for as long as you can, then manually release the remaining pressure. The vent will sputter, so cover it with a towel and step back.
Uncover the pot, and allow the contents to cool until they are no longer too hot to handle.

Remove all the large pieces (vegetables, bones, meat) to a separate bowl.
Separate as much of the dark meat as you can from the other cooked ingredients, and set it aside to serve either with chicken soup or separately.
The vegetables will be really soft and rather flavorless, but you can still eat them on their own (don't give to anyone you want to impress). Set them aside.
Discard the bones, skin, any other chicken parts, and the bay leaves.

Place a metal strainer over glass bowls or jars. Pour the remaining liquid through the strainer into the bowls or jars to strain out any additional impurities.
Let the containers cool, uncovered.

There are a few ways to skim the fat from the stock. You can let it sit uncovered for a few minutes at room temperature until the fat separates on top.
Ladle the fat off the top and discard it.
You can also skim the fat by placing the stock in sealed glass or plastic containers and refrigerating it for about 6 hours or until the fat solidifies on top.
Remove the fat and discard it.

Nutrition information is approximate, and does not account for all of the fat, bones, and skin that is removed from the stock.