Place the whole chicken into a 6-quart slow cooker. Add the quartered onion, garlic, large pieces of celery, and carrots. Sprinkle in the salt, pepper, and thyme. Pour in enough water to cover everything, about 4 to 5 quarts.
Cover the slow cooker and set it to cook on high for 4 hours or low for 8 hours. As the stock cooks, the chicken will become tender and release its flavors into the water. Your kitchen will start to smell divine!
After the cooking time, carefully remove the chicken from the stock and set it aside. You can use the meat for other recipes such as salads or sandwiches. Strain the stock through a fine mesh sieve or cheesecloth to remove the vegetables and any impurities.
If making on the stovetop, place the chicken in a large stockpot. Add the same ingredients: quartered onion, garlic, large pieces of celery, carrots, salt, pepper, thyme, and cover with water. Bring to a gentle simmer and cook for about 4 hours, covered.
It’s crucial to check occasionally, adding more water if needed to keep the chicken submerged. Once ready, remove the chicken and strain the stock as mentioned before.
If you prefer using an Instant Pot, place the chicken in the pot without adding the vegetables and herbs. Fill with cold water to the 10-cup line inside the pot. Cook on high pressure for 25 minutes, then let the pressure release naturally.
Remove the chicken once done and strain the stock as previously described. Allow the stock to cool completely before storing.
To store, pour the cooled stock into freezer-safe, airtight containers. This stock can be refrigerated for up to a week or frozen for up to a year.
For a quick meal, use the stock in your favorite recipes such as soups, risottos, or sauces. It’s a versatile ingredient that makes every dish more flavorful!
