EASY CHICKEN STOCK FOR THANKSGIVING RECIPE

Nothing beats homemade stock and broth. It’s lots cheaper than buying boxed or canned broth at the store, and it tastes so much better.

If you’re worried about how to make chicken stock or how to make veggie stock, don’t worry; I’m here for you.

HERE'S WHAT YOU'LL NEED:

- Bones, skin, and any other leftovers from cooked chicken or turkey - Bay leaf (optional) - Peppercorns - Aromatics of your choice (rosemary, parsley – also optional) - On-hand veggie scraps

STOCK ON THE STOVETOP METHOD:

Add all ingredients to a stock pot. Add enough water to cover ingredients and set to boil, then down to simmer. Allow to simmer for several hours.

01.

02.

Once done and slightly cooled, strain the broth with either a fine-mesh strainer or with cheesecloth. Either use immediately, store in the fridge for up to 3-4 days, or freeze.

01.

Add all ingredients to your Instant Pot. Add enough water to cover ingredients and set to manual.

STOCK IN THE INSTANT POT METHOD:

02.

If you want just stock, set your pot to 60 minutes. If you want bone broth, set your pot manually to the maximum time it will go.

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