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Yanker/Parkang Family Cookbook

Chicken stock



  1. Combine chicken bones, carrot, onion, garlic, ginger, thyme, bay leaves, and peppercorns in Instant Pot.
  2. Add 3 quarts of water.
  3. Lock the lid and cook on high pressure for 40 minutes, then release pressure manually.
  4. Use tongs to pull out solids, and put in compost.
  5. Strain stock through a fine-mesh sieve into a large bowl.

Do Ahead: Stock can be made 4 days ahead. Cover and chill, or freeze up to 6 months.

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