1(4 to 5 pound)organic whole chicken or equal amounts of bone-in, skin-on chicken pieces
1medium yellow onionquartered
2celery ribscut into large pieces
2carrotscut into large pieces
1teaspoonfreshly ground black pepper
1bunch fresh thyme
Slow Cooker (4 hrs on High setting or 8 hrs on Low setting)
Place chicken in 6-quart slow cooker. Add onion, garlic, celery, carrots, salt, pepper, thyme and cover with water, about 4 - 5 quarts. Cover and cook 4 hours on high or 8 hours on low settings. Remove chicken from stock and use for other recipes. Strain vegetables from stock and discard.
Stove (4 hrs)
Place chicken in large stockpot. Add onion, garlic, celery, carrots, salt, pepper, thyme and cover with water, about 4 - 5 quarts Cook on low simmer, covered for 4 hours. Add more water if needed to keep chicken covered with water while cooking. Remove chicken from stock and refrigerate for future recipes. Strain vegetables from stock and discard.
Instant Pot (25 minutes + natural release)
Place chicken in Instant Pot. Omit adding vegetables and herbs. Add fresh, cold water to the 10-cup line on the inside of the interior pot of the Instant Pot. Cook 25 minutes at high pressure. Let pressure release naturally. Remove chicken from stock and refrigerate for future recipes.
Allow stock to cool, and store in freezer-safe, airtight containers. Refrigerate or freeze until ready to use. Stock will keep in the refrigerator for up to a week and in the freezer up to 1 year.
You can also use leftover chicken bones for your stock. Use in place of the whole chicken in this recipe.Make-Ahead: Store homemade chicken stock in an airtight container in the refrigerator for up to a week. Freezer Friendly: Store homemade chicken stock in a freezer-safe container in the freezer for up to 3 months. Additionally, you can portion your homemade chicken stock into ice cube trays and freeze. Then, transfer the frozen chicken stock cubes to a freezer-safe, zip top bag and freeze for up to 3 month.