Gluten Free Chicken Stock
If you’re looking for a quick and easy gluten free chicken stock recipe that actually tastes delicious, you’re in the right place. This homemade stock comes together in under 40 minutes on the stove or just 10 minutes using the Instant Pot. Made with real, wholesome ingredients, it’s naturally gluten-free and far more flavorful than anything you’ll find in a box.
What’s the Difference Between Chicken Stock and Chicken Broth?
While the terms are often used interchangeably, chicken stock and chicken broth aren’t exactly the same. Stock is typically made with bones and simmered longer, resulting in a richer, more gelatinous texture from the collagen. Broth, on the other hand, is made with more meat than bones and has a lighter flavor and thinner consistency. For this recipe, it is somewhere in the middle. You will still get the gelatinous texture like stock as we are using bones in chicken but light in flavor and perfect for everyday cooking.
Gluten Free Chicken Stock Ingredients
- Chicken with bones (thighs, drumsticks, wings, or carcass): Adds depth and richness to the stock.
- Water: Use cold, filtered water to cover all ingredients by 1–2 inches.
- Garlic: Peel and smash (if desire) to release flavor.
- Cilantro stems or roots: Use a small handful; adds a fresh, herbal note to the broth.
- Onion: Adds sweetness and body; leave the skin on for a deeper color.
- Carrots: Adds natural sweetness and balances the savory flavors.
- Celery stalks : Contributes aromatic flavor and enhances the overall base.
- Shiitake mushrooms (fresh or dried, optional): Boosts umami and adds an earthy depth. If using dried Shitake, make sure to rinse and soak in hot water at least 10 minutes before adding them into the pot.
- Pepper : Adds gentle heat and fragrance.
- Salt : Enhances all the flavors in the broth.
- Sugar or sweetener of choice: to help round out the flavor for better balance. If you want to slow cook everything in a crock pot for 6- 8 hours, I recommend that you use rock sugar. Rock sugar slowly releases the sweetness and is better for slow cooking.
How to Make Chicken Broth/Stock.
Stovetop Method: Chop vegetables into bite-sized pieces. Add vegetables, chicken, salt, pepper, sugar, and water to a large pot—no need to wait for the water to boil. Cook over medium heat for 40 minutes without stirring. Skim off any scum that rises to the top, then strain the broth. Store in jars and refrigerate, or serve the whole pot as a comforting soup.
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Instant Pot Method: Cut vegetables into roughly 2-inch pieces. Combine all ingredients in the Instant Pot and pressure cook on high for 10 minutes. Once finished, strain the broth and refrigerate for later use. Quick, easy, and full of flavor!
Related Recipes
- Khao Piek Sen : Lao Chicken Noodle Soup
- Gaeng Jued Woon Sen : Thai Glass Noodle Soup
- Gaeng Om Gai : Thai Isan Style Curry with Chicken
- Gaend Om Neua : Thai Isan Style Curry with Beef
Gluten Free Chicken Stock
Equipment
- 1 pot (or instant pot for quick cooker)
Ingredients
- 1 lb chicken with bones (thigh, drum sticks etc)
- 2 Liters water
- 4 cloves garlic
- 5-10 cilantro stems
- 1 onion (white or yellow)
- 2 carrots
- 2 stalks celery
- 1/2 cup Shitake mushrooms
- 1 tsp pepper (ground or peppercorn) (black or white)
- 1 tbsp salt
- 1 tbsp sugar (or sweetener of choice)
Instructions
Stove Top Method
- Prepare the ingredients: Roughly chop the onion, carrots, and celery into bite-sized pieces. Peel the garlic cloves.
- Add everything to the pot:In a large stockpot, add 1 lb chicken with bones, 2 liters of water, chopped vegetables, garlic, cilantro stems, mushrooms, salt, pepper, and sugar or sweetener of choice.
- Cook the stock:Place the pot over medium heat. Do not stir and do not wait for the water to boil first. Let it cook undisturbed for 35–40 minutes.
- Skim and strain:Skim off any scum that rises to the surface during cooking. Once done, strain the broth using a fine-mesh strainer.
- Store or serve:Pour the strained broth into jars and refrigerate for up to 5 days, or freeze for later. Alternatively, serve the whole pot as a hearty chicken and vegetable soup.
Instant Pot (Pressure Cook) Method
- Prepare the ingredients: Cut the onion, carrots, and celery into 2-inch pieces. Peel the garlic cloves.
- Add ingredients to the Instant Pot:Combine chicken, water, chopped vegetables, garlic, cilantro stems, mushrooms, salt, pepper, and sugar or sweetener of choice in the Instant Pot.
- Pressure cook:Close the lid and set the valve to sealing. Pressure cook on high for 10 minutes. Allow natural pressure release for at least 10 minutes before opening the lid.
- Strain and store:Strain the stock using a fine-mesh strainer. Store in jars in the refrigerator for up to 5 days or freeze for later use.
