Pressure Cooker Chicken Stock 🍲
Overview:
If you’re like me and tend to accumulate chicken parts in the freezer until you’ve got a good stash, this Pressure Cooker Chicken Stock is the perfect solution! It’s a quick, easy, and incredibly flavorful homemade stock that can be used in a variety of dishes. Plus, it’s super versatile—you can freeze it in different portions, from ice cube-sized to quarts, for whenever you need a burst of savory goodness in your cooking.
Ingredients:
| Quantity | Ingredient |
|---|---|
| 2 1/2 | Chicken parts |
| 2 | Chicken feet |
| 2 | Carrots |
| 1 | Celery rib |
| 1 | Onion |
| 4 | Peppercorns |
| 8 cups | Water |
Instructions:
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Preparation:
- First, gather all your ingredients together. It’s time to turn these humble ingredients into a rich, flavorful stock.
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Assemble in Pressure Cooker:
- In your pressure cooker, combine all the ingredients. This includes the chicken parts, chicken feet, carrots, celery rib, onion, peppercorns, and of course, water.
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Cooking:
- Secure the lid on your pressure cooker, ensuring it’s tightly sealed.
- Set the cooker to high (15 lbs) pressure and bring it up to pressure.
- Once the pressure control is jiggling vigorously, reduce the heat to maintain a gentle jiggle, about 2-4 times per minute. Let it cook at this pressure for 25 minutes. This is where the magic happens, and the flavors meld together beautifully.
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Releasing Pressure:
- Now, there are two ways to release the pressure, depending on your preference and time:
- Natural Release: Allow the pressure to come down naturally. Simply let the cooker sit until the pressure indicator drops.
- Quick Release: If you’re in a hurry, carefully run cold water over the cooker. Remember to use mitts and clear the sink before doing this!
- Now, there are two ways to release the pressure, depending on your preference and time:
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Strain and Store:
- Once the pressure has been released, it’s time to unveil your aromatic chicken stock.
- Use a fine-mesh strainer to separate the liquid from the solids. Discard the solids.
- Let the stock cool a bit, then transfer it to containers for storage.
- For immediate use, you can refrigerate the stock until the fat solidifies on the surface. Skim off the fat and use the stock within 3 days.
- If you prefer to store it for longer, freeze the stock in ice cube trays, one-cup portions, or even two-quart containers. It’ll be ready whenever you need a boost of homemade goodness in your recipes.
Nutritional Information:
- Calories: 358.2
- Fat: 19.5g
- Saturated Fat: 5.4g
- Cholesterol: 125.9mg
- Sodium: 147.6mg
- Carbohydrates: 3.8g
- Fiber: 1g
- Sugar: 1.8g
- Protein: 39.5g
Recipe Notes:
- This recipe yields approximately 7 cups of delicious, homemade chicken stock.
- Feel free to customize your stock with additional herbs and spices, such as thyme, parsley, or bay leaves.
- Use this stock as a base for soups, stews, sauces, or anywhere you’d use store-bought stock. It adds a depth of flavor that’s hard to beat!
There you have it! With just a handful of ingredients and a trusty pressure cooker, you can create a flavorful chicken stock that will elevate your cooking to new heights. So, next time you find yourself with a collection of chicken parts in the freezer, whip up a batch of this stock and let the savory aromas fill your kitchen! 🥣🍗
