Chicken stock

Cook Time 3 hrs
Total Time 3 hrs


  • 1 Chicken carcass
  • 2 Chicken wing tips
  • full cream milk powder
  • 2 bay leaves
  • 1 sprig Thyme
  • 1 sprig Rosemary


  • Preheat oven to 180C (375F)
  • Salt the carcass well, drizzle with olive oil and and dust with full cream milk powder. Bake till golden.
  • Put the baked carcass (with any flesh still on it), the wing tips from the wings, and any wings not eaten, into an instant pot.
  • Add 2 crushed bay leaves, a sprig of thyme, a sprig of rosemary, to the pot.
  • Add any vegetables you have in your fridge that are pass their use by date.
  • Top up the pot to it's fill level with water,
  • Set on to cook under pressure for 3 hours. You may have to give it 1 hour of cooking, three times if that's the maximum time it will cook for.
  • Strain through a collander lined with a kitchen towel.
  • Now you have brown chicken stock.

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