Fastest Meat Stock Recipe (15 minutes)

You only need 3 ingredients to make this homemade Fastest Meat Stock Recipe and 15 minutes of cooking time!! -- to end up with the richest most flavorful stock -- perfect for using in recipes, including soups and irresistible to drink by the mugful!

Course ingredient, Main Course, Main dish ingredient, Side Dish

Cuisine American, Ancestral

Keyword beef, chicken, easy, fast, homemade, low-histamine, meat stock

Prep Time 10

Cook Time 15

Time for the water to come to a boil, or the pressure cooker to come to pressure. 10

Total Time 35

Servings servings

Calories 167kcal

Author Megan

Cost $5 (This REALLY depends on sourcing and perspective. The stock itself costs not very much, because you'll have MEAT for another use.)

Equipment

Pot for the stove top -- or Instant Pot or other pressure cooker

Ingredients

3-½ lbs chicken Bone-in and skin-on for the best gel, or any cut of chicken you prefer, including a whole chicken or even boneless skinless thighs. For beef with bone-in, like short ribs, use 4 to 5 lbs with the 8 cup water option, or without bone (stew meat or a chuck roast, for example), 3 pounds -- See Notes if you want to make stock with less meat.
5 to 8 cups water To make a stock that gels when chilled: Use 5 cups water and 3.5 lbs meat with 1 Tablespoon salt. (If you don't need stock that gels, use up to 8 cups water, with the extra teaspoon of salt added.)
1 Tablespoon sea salt (+ 1 teaspoon more if you use more than 6 cups water)

Instructions

For stove top: Place chicken in pot with lid. Add water and salt. (Make sure the water covers the meat. If not, add a bit more water to cover, or move the meat around so it's lower in the pot.) Cover pot with lid, and turn heat to high.
As soon the water begins to simmer, reduce heat to whatever temperature maintains a simmer, medium-low or low.
Simmer 15 minutes, then turn off the heat.
Instant Pot: Place chicken in pot with lid. Add water and salt. (Make sure the water covers the meat.) Seal lid, and close steam valve. Depending on which model IP you have: press "Manual" or "High Pressure" button, and adjust time to 15 minutes, or "Poultry" button, in which case the time panel will display 15 minutes. When timer goes off, do a QPR, or allow pressure to release naturally, whichever you prefer.
Use a slotted spoon to remove chicken to storage container, plate or cutting board. Discard skin, if used. Use chicken for desired recipe (if desired, toss chopped chicken with marinade or spices for a future meal; see post for more ideas).
Stock is now ready to use or store. Drink by the mug, or use to make soup, sauces etc.
To store, pour into mason jars or other storage container of choice. The fat from the chicken will rise to the top and seal the stock beneath, which gives the stock a long shelf life, even in the fridge.
Refrigerate for up to several weeks, or possibly even months. If you choose to freeze it, leave 3" to 4" headroom (2" below the neck), and if using jars, turn them on their sides, which prevents the jars from cracking when the contents expand. Freeze for up to several months.
To make this recipe with beef short ribs or another cut of beef, the stove top cooking time is about 2-½ hours, after the water begins to simmer. The Instant Pot cooking time is 35 minutes. The remainder of the recipe stays the same.

Notes

To save money or if you don't want as much cooked meat

To make Meat Stock with just 1.5 to 2 lbs meat, use only 6 cups water and 1 Tablespoon sea salt.

Nutrition