Rapid Chicken Stock
Ingredients1 h 45 m servings 11 cals
- Place the onion, carrot, celery, chicken carcass, garlic cloves, and peppercorns into a large pressure cooker. Add water until it reaches 2/3 of the way up the pot (or until you reach the maximum fill line, according to your pressure cooker's instructions) and seal the lid.
- Bring the pressure cooker up to full pressure over high heat. Reduce the heat to medium-low and cook, maintaining full pressure, for 30 minutes.
- Remove the pot from the heat and allow the pressure to drop naturally. Do not use quick-release methods.
- When the pressure has dropped, remove the lid. Strain the stock into a bowl and discard the chicken bones and vegetables. Let the stock cool to room temperature, and then transfer to the refrigerator (see Editor's Note). When the stock is cold, any fat will have risen to the surface and solidified. Skim the fat off completely, and season to taste with sea salt.
- Editor's Note
- To speed the cooling process, place the bowl of hot strained stock into a sink filled with ice water. Stir occasionally. When the stock is room temperature, transfer it to the refrigerator. Store in the refrigerator for up to three days, or in the freezer for up to six months.
Per Serving: 11 calories; 0.1 g fat; 2.6 g carbohydrates; 0.4 g protein; 0 mg cholesterol; 123 mg sodium. Full nutrition
ReviewsRead all reviews 27
Great idea, never occurred to me to use my pressure cooker for this. What a time saver! Suggestion for freezing - - after it has cooled, gather several small plastic containers. Measure out 1 c...
I absolutely LOVE my pressure cooker and use it all the time. And I use chicken stock in many different recipes. This is very simular to the recipe I use, except I don't use quite as many garli...
This is a great way to get the chicken carcass out of the refrigerator. I did the recipe exactly as shown, got 2 cups of bits and pieces of chicken (went into the freezer) plus a lot of fresh st...
Good broth recipe. Adjust seasonings to your own taste. I find that the best flavor comes when made with a rotisserie ckn carcass. There's an extra flavor when uasing them. I also chop the ve...
As long as you have the pressure cooker out, why not go ahead and seal the jars? That way there's no need to use it up right away.
This is really a great method for making chicken stock. I roast the bones and the vegetables and then into the pot with all the lovely drippings. Great flavor and a money saver to boot!
I am new to this site and found this recipe. I am always using chicken stock but really dislike buying it so I prepared this last night. THIS IS GREAT. I put it in my pressure cooker for about a...
I actually make my chicken stock the same way and it turns out great every time! Its a very cost effective method and its not at all time consuming. I would use 3-4 cloves of garlic instead of ...