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Gluten Free Chicken Stock

Gluten Free Chicken Stock

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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.
Course Soup
Cuisine American, asian, thai
Keyword chicken broth, chicken stock, gluten free chicken broth, gluten free chicken stock
Prep Time 5 minutes
Cook Time 40 minutes
Servings 6 cups
Author Mary Thatcher

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.

Video

@stickyricethaikitchen

Replying to @ewuwuwow My husband has crazy thoughts whenever I made homemade chicken broth. 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) Written recipe : https://stickyricethaikitchen.com/gluten-free-chicken-stock/ Or comment “stock” and I’ll dm you recipe link. #thaicooking#chickenstock#chickenbroth#homemadefood#healthyrecipe#glutenfree free

♬ original sound - Mary J. Thatcher

Notes

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