This gluten-free chicken stock is deeply flavorful and versatile—perfect on its own or as the base for any broth-based chicken soup. I especially like using it to make homemade gluten-free chicken noodle soup, and it will also lift gluten-free chicken and dumplings to a new level.
What makes this gluten free chicken stock so good?
This recipe focuses on dark meat chicken parts—wings, legs, and thighs with skin and bones—and uses a modest amount of vegetables. That combination yields a richer, more concentrated broth than one made from primarily vegetables or white meat alone.
The stock is so full-bodied that you can stretch it slightly with hot water and a pinch more salt when serving, and it contains enough collagen that it will partially gel when chilled but loosen back to a smooth broth when warmed.
How to make rich homemade chicken stock
To make this stock, simmer dark meat chicken parts with garlic, onion, carrots, celery, bay leaves, salt, and pepper in water. The cooking extracts flavor, marrow, and collagen from the bones and skin, producing a satisfying, savory broth.
Stovetop method: Put the chicken pieces, vegetables, and seasonings into a 7-quart stockpot, cover with water, bring to a boil, then turn the heat down and simmer gently for around 2 hours. During that time the kitchen will smell wonderful and the meat will begin to fall from the bones.
Instant Pot method: Use the same ingredients, set the Instant Pot to Manual (High Pressure) for 40 minutes. The pot takes time to reach pressure, and letting the pressure release naturally for as long as possible helps draw out extra flavor before opening.
When the stock is finished, remove the large solids. The vegetables will be very soft and will have given most of their flavor to the broth; discard the bay leaves, bones, and skin. Reserve the shredded dark meat for serving in soups or on its own.
To remove fat, let the stock cool so the fat rises to the top and skim it off with a ladle, or chill the stock in sealed containers for about 6 hours until the fat solidifies and can be removed easily.
How to make gluten free chicken stock quickly
The stovetop method is straightforward but can be a little messy. The Instant Pot streamlines the process and shortens active time, but you still need a supply of dark meat chicken. If you need a faster shortcut or don’t have dark meat on hand, store-bought chicken stock is an acceptable alternative—just check the label to ensure it’s gluten free.
Another quick option is to use a concentrated homemade vegetable bouillon powder to flavor boiled water. That approach gives you a rich-tasting base in minutes when you don’t want to make stock from scratch.
FAQs
Yes. Most plain chicken broth is naturally gluten free, but always read labels because some commercial products can contain flavoring ingredients that include gluten.
According to the company, Swanson’s chicken broth, stock, and bone broth varieties are made with gluten-free ingredients and are tested to ensure they do not contain gluten.
Some Campbell’s products may contain ingredients derived from wheat or barley. Labels vary by country and product, so check the ingredient list and allergen statements.
White meat alone won’t produce as rich a stock. Breasts lack the fat and bone marrow found in dark meat parts, so a stock made only from breasts will be much less flavorful and less gelatinous.
Yes. Stock freezes well. Use freezer-safe containers with room for expansion or freeze portions in an ice cube tray for easily thawable single servings.
Yes, but the flavor will be simpler. If omitting vegetables, use extra dark meat, bay leaves, and seasonings to compensate for the missing aromatics.
Possible sources of gluten include barley or barley-derived ingredients, autolyzed yeast extract grown on gluten grains, or cross-contamination during manufacturing. Buy products labeled gluten free to be safe.
Gluten Free Chicken Stock | Rich, Satisfying Broth
Nicole Hunn
30
3
6
10 cups stock
Equipment
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Instant Pot optional
-
7-quart stock pot alternative
Ingredients
-
3.5 pounds
dark meat chicken parts, wings, legs, and thighs (skin on, bone in) -
3
bay leaves, (dried or fresh) -
5 cloves
whole garlic, peeled -
1
large onion, (any kind) peeled and quartered -
1 pound
whole carrots, (about 2 large) washed, unpeeled and roughly chopped -
½ pound
celery, (about 4 medium stalks) washed and roughly chopped (include any leaves) -
1 tablespoon
kosher salt -
1 teaspoon
freshly ground black pepper -
4 quarts
water
Instructions
Prepare the stock ingredients.
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In the bowl of an Instant Pot or a very large stockpot (about 7 quarts), place the dark chicken pieces, bay leaves, garlic, quartered onion, carrots, celery, salt, and pepper.
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Add enough water to nearly fill the pot and cover the ingredients.
To make the stock on the stovetop.
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Place the pot on the stove and cover the pot slightly askew so steam can escape.
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Bring to a boil over medium-high heat, then reduce and simmer until vegetables are very tender and the chicken begins to separate from the bones, about 2 hours.
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Remove the pot from heat and let cool until safe to handle.
To make the stock in an Instant Pot.
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Set the Instant Pot bowl in the cooker, secure the lid, and set the vent to “seal.”
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Select Manual (High Pressure) and set the time to 40 minutes. Allow the pressure to release naturally as long as possible, then carefully finish with a quick release and let cool.
Finish preparing the stock.
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Remove the large solids to a bowl. Pull off as much dark meat as you like to reserve for serving and discard the bones, skin, and bay leaves.
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The vegetables will be soft and mild in flavor; you can discard or use them as you prefer.
Strain impurities.
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Pour the liquid through a fine metal strainer into jars or bowls to remove remaining solids and impurities. Let the containers cool uncovered.
Skim the fat.
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Allow the stock to sit until fat rises, then ladle it off and discard.
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Or refrigerate in sealed containers for about 6 hours until the fat solidifies on top and remove it easily.
Notes
Nutrition
|
Carbohydrates: 7g
|
Protein: 23g
|
Fat: 23g
Nutrition information is automatically calculated and should be used as an approximation.
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