Step 1

Add the chicken carcass or bones, carrots, celery, onion, garlic halves and parsnip to a large stockpot. Add cold water, covering the chicken and veggies by at least 1-2 inches—about 12-16 cups of water. Add a handful of the parsley (with leaves and stems intact), thyme sprigs, peppercorns, bay leaves, chicken bouillon cubes and kosher salt.

Step 2

Bring to a boil, then reduce to a lightly rolling simmer and cook partly covered for 1 1/2 to 2 hours or until the stock is amber brown and tastes well flavored. Add more salt to taste if necessary.

Step 3

Turn off the heat and allow the stock to cool or if using immediately, place a large colander over a Pyrex 4 cup glass measuring cup and slowly drain the stock from the rest of the aromatics so the colander catches any veggies or bones that may fall from the pot. Then, use a fine-mesh strainer to strain the stock into your next recipe's soup stockpot. Or, if storing to use later, strain into 1 quart wide-mouth glass canning jars and cool before adding a tight fitting lid. Refrigerate for up to 5 days or freeze in gallon bags for up to 6 months.

Step 4

Hot to Cook Chicken Stock in the Instant Pot or Electric Pressure Cooker

Step 5

Place all of the ingredients in the insert of a 6 or 8 quart Instant Pot and add enough water to cover the veggies and bones by 1-2 inches. Select High Pressure or Soup and set the timer for 30 minutes When the timer sounds, use a Natural Pressure release, allow the valve to drop and carefully remove the lid. Continue with the directions for the stove top method.

Step 6

How to Cook Chicken Stock in the Slow Cooker

Step 7

Place all of the ingredients in a 6-quart slow cooker and fill with water until it is 2" below the top. Cover and cook on low for 10 hours. Continue with the directions for the stove top method.