Description
Pressure Cooker Chicken Stock from leftover pieces - backs, wings, necks, or the bones from roast chicken.
Ingredients
Scale
- 3 pounds chicken bones w/ clinging meat (I use a gallon zip-top bag full of frozen chicken backs, wingtips, and other trimmings, or the carcasses from two roast chickens)
- 2 medium onions, ends trimmed and halved
- 1 teaspoon salt
- 1 teaspoon whole black peppercorns
- 2 bay leaves
- 1 celery rib, cut in half (optional)
- 1 large carrot, scrubbed and cut in half (optional)
- 3 cloves garlic, crushed, with peels (optional)
- 2 quarts of water, or just enough to cover the ingredients (or go to the max fill line on your pressure cooker.)
Instructions
- Fill the pressure cooker: Put all the ingredients in your pressure cooker, and add water to cover.
- Pressure cook the stock: Lock the lid of the pressure cooker. Cook at high pressure for 55 minutes in an electric pressure cooker (or 45 minutes in a stovetop PC). Remove the pot from the heat and let the pressure come down naturally, about 30 minutes.
- Strain the stock: Scoop out the bones with a slotted spoon, then strain the stock into another pot through a fine mesh strainer.
- De-fat the stock: (Optional) Refrigerate the stock overnight, or up to 2 days, so the fat floats to the surface and forms a hard cap. Scrape the fat cap from the top of the stock with a slotted spoon.
- Use or freeze the stock: Use the stock immediately, or freeze for later use. I portion the stock into 2 cup containers and freeze for later use.
Notes
Tools
- 6 quart or larger Pressure Cooker (I love my Instant Pot.  The pictures are from my old Fagor 10-Quart Pressure Cooker)
- Slotted Spoon
- Fine Mesh Strainer
- A second pot, about the same size as the first one, to strain the stock into
- Prep Time: 5 minutes
- Cook Time: 1 hour 15 minutes
- Category: Pressure Cooker
- Cuisine: American