How do you make your chicken stock?

Adding parsley is the only thing I do that you don't.

I do basically the same thing but will cook it down much longer. Generally up to about 12 hours of simmering on the stove to really concentrate it and when done and cooled off in the fridge it will form a fat cap I remove and the liquid under the fat cap will become a gel that is packed with flavor.

Far superior to a simple chicken stock.

Leftover chicken
onion
bellpepper
celery
carrot
salt
pepper
maybe parsley

Simmer for a couple hours, longer the better if I have time. I try to use the leftover parts of the vegetables as well so sometimes the broth gets different quantities.

I normally do 12 cups of water to that, and itll yield about 8 after simmering. Its a little thicker than box stock.

Pick 3 or 4 rotisserie chickens from Sam's. Dump all of the skin/bones/drippings, everything that is not meat into a large pot and bring to a boil. I add just cayenne and kosher salt. Once boiling I bring it down to low for a couple hours and let it sit on the stove to cool. Strain all junk from the pot and place the stock in the fridge overnight. Take it out the next day and skim away the fat from the top. Perfect for gumbo/soups every time.

Throw some chicken bones and scraps in water and simmer it a while. I don’t bother to make a big fuss about it. It’s stock who cares.

Bake or smoke chicken.

Carcass said chicken, eat skin while doing the task (wife doesn't like chicken skin so yay more for me and the dogs).

Place carcass remains in oven with onions celery bell pepper garlic (occasionally carrots too). Roast at 450 or so until carcass is roasted to your liking.

Deglaze with some white wine and chicken bouillon stock.

Place everything in an instapot + water and fresh herbs. High pressure for 2 hours.

Cool down in ice bath. Remove fat after set.

From everything Ive read and learned, bell peppers shouldnt be put in stock because of the bitterness.

I dont put much salt in my stock but i do put some extra herbs usually, parsley, thyme, bay leaves.

Instant Pot. Get a basket where you can pull out all the solids at the end of the cook. That stock is insanely good and rich. I'm not sure where this recipe came from (maybe Nom Nom Paleo).

Chicken Bones (whatever fits in the basket, usually 2 chickens worth)
3 Large Carrots
1 Large Onion, quartered skin on
1 Bay leaf
3 celery sticks
Handful of fresh parsley
2 tsp ground pepper
1 tsp salt
2 tbsp garlic
3 tbsp apple cider vinegar
Water

Place all ingredients into pot. Pour in apple cider vinegar and cover with water. Secure lid, press manual button. Press the "+" button to increase display to 90 minutes. Make sure pressure valve on top is closed. Once complete, quick release the pressure valve.

quote:

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bell peppers shouldnt be put in stock because of the bitterness

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I thought it would make it milky. I have no clue if I imagined hearing this or not but I dont keep pepper scraps because of it.

Add a pigs foot or chicken feet for gelatin.