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–+ quarts

Chicken Stock (Pressure Cooker)

Adapted from an internet recipe.
Instead of taking 3-4 hours to make a chicken stock simmering on the stove top, I am going to use my stove top pressure cooker, only about an hour and makes a more flavorful stock due to the high pressure and temp. If you can get some chicken feet, add those as they are collagen rich. Follow all safety precautions for your pressure cooker.
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Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings 2 quarts

Equipment

  • Pressure Cooker

Ingredients
  

  • 2 kilos chicken carcasses, see Step 1, (4-4½ lb)
  • 2 large onions, diced
  • 2 large carrots, diced
  • 4-6 stalks import celery, chopped
  • 4 cloves garlic, smashed
  • 1 tablespoon black peppercorns
  • 4 sprigs flat leaf parsley, optional
  • 3 sprigs thyme, optional
  • 1 bay leaf, optional

Instructions
 

  • For the carcasses, feel free to chop them down in size a bit to layer them into the pressure cooker. You can use wings, backs, breasts, raw bones, cooked bones, really up to you. Rinsed.
  • Add the rinsed carcasses to your pressure cooker. Carcasses at Tesco are legs and wings removed, neck attached, plenty of fat attached, perfect.
  • Add all other ingredients and pour in 2 quarts (8 cups) of water to the cooker BUT make sure you do not go above the max fill for your size of cooker, it is ok if a few chicken parts poke above the water.
  • Place cooker on high heat until the jiggler is making noise and spinning then reduce the heat to maintain the jiggler moving and making noise. Start your timer now and cook for 30 minutes.
  • At the 30 minute mark, turn off the heat and move to an unused burner and let the pressure release naturally, about 10 to 15 minutes.
  • Once the pressure has released, open the lid, skim off any fat, strain the stock. Use in a recipe after or you can refrigerate the stock for several days.
  • This was after a few days in the fridge, the fat solidifies on top, and was skimmed off, ready for use.

Notes

Note about the bones: If using cooked bones, (save cooked bones in a bag in the freezer) give the bones a good hit with a large cleaver to break the bones. If using fresh chicken carcasses from Tesco or a local butcher, simply chop them with a large cleaver into 2-3 pieces.
Used in Recipes Listed on this Site:
  • Lemon Rice (Rice Cooker), made it, GO-TO recipe.
  • Rice with Herbes de Provence (Rice Cooker).
  • One Pot Chickpeas & Pasta (Pasta e Ceci).