Pressure cooker chicken stock

5.0(11)

I save chicken parts in a plastic zip-loc bag in the freezer and when I have enough, I make this stock. This is a really easy, fast way to make good homemade chicken stock. I freeze the stock in a variety of amounts; ice cube sized, one cup and 2 quarts.

by Hey Jude·published 2003-09-14

Open original recipe

Stocks

Servings

7 cups

Total time

50 min

prep 20 min

Calories / serving

358 kcal

Ingredients (7)

serves

2 1/2 lbs chicken parts, such as bones,backs,wings and neckschicken
2 chicken feet (optional)chicken
2 large carrots, cut into 1 inch piecescarrot
1 large celery rib, cut into 1 inch piecescelery
1 medium onion, unpeeled,quarteredonion
4 whole peppercornspeppercorn
8 cups waterwater

Instructions (5 steps)

01Combine all the ingredients in the pressure cooker.
02Cover and bring up to high (15 lbs) pressure.
03When control is jiggling vigorously, reduce the heat so it jiggles about 2-4 times per minute and cook for 25 minutes.
04Release the pressure, either by letting the cooker sit until pressure is naturally released, or by carefully running cold water over the cooker (use mitts and clear the sink before releasing pressure that way).
05

Pantry check

Data quality

servings.value✓

times.totalMinutes✓

nutrition.calories✓

recipeCuisine—

recipeCategory✓

rating✓

description✓

image (URL only)✓

Rich recipe — supports nutrition-aware planning.