Pressure Cooker Chicken Stock

Name: Pressure Cooker Chicken Stock
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Yield: 7 cups
Ingredients: 2 1/2 lbs chicken parts, such as bones,backs,wings and necks; 2 chicken feet (optional); 2 large carrots, cut into 1 inch pieces; 1 large celery rib, cut into 1 inch pieces; 1 medium onion, unpeeled,quartered; 4 whole peppercorns; 8 cups water

5.00 (11)

⏱ 50 mins 🍽 7 cups 🏷 Stocks

This method provides a swift way to create a flavourful chicken stock using a pressure cooker. It utilises saved chicken parts and basic vegetables. The process is efficient, taking under an hour from start to finish. The resulting stock can be chilled to remove fat and then stored in the freezer in convenient portions for future cooking needs.

Ingredients

2 1/2 lbs chicken parts, such as bones,backs,wings and necks
2 chicken feet (optional)
2 large carrots, cut into 1 inch pieces
1 large celery rib, cut into 1 inch pieces
1 medium onion, unpeeled,quartered
4 whole peppercorns
8 cups water

Method

Place all the listed ingredients into your pressure cooker.
Secure the lid and heat the cooker until it reaches high pressure, which is 15 lbs.
Once the pressure control jiggles vigorously, lower the heat to maintain a gentle jiggle of about 2-4 times per minute and cook for 25 minutes.
Carefully release the pressure. You can let it reduce naturally or, using oven mitts, run cold water over the cooker after clearing the sink area.
Pour the liquid through a strainer. Chill it until the fat sets on top, then skim it off. Keep the stock refrigerated for up to 3 days or transfer it to the freezer.

Nutrition (per serving)

Sodium147600 mg

Recipe details

CategoryStocks

AuthorHey Jude