From our Popular Recipe results for Chicken Stock
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Chicken Stock Pressure Cooker
Ingredients
Makes about 1½ quarts – Cooker: 6- to 8-quart – Time: 30 minutes at HIGH pressure
- 2 to 2½ pounds chicken backs, necks, wings, or all chicken wings (don’t ever include the liver)
- 1 large yellow or white onion, cut into quarters
- 1 small turnip, peeled and quartered
- 2 ribs celery with leaves, each cut into 4 chunks
- 7 to 8 cups water, or as needed
- 2 tablespoons cider vinegar
- 10 sprigs fresh flatleaf parsley
- 6 black peppercorns
Method
- In a 6- to 8-quart pressure cooker, combine the chicken parts, onion, turnip, and celery
- Carefully pour in the water to just cover by 2 inches
- All of the chicken needs to be covered
- Add the vinegar, parsley, and peppercorns
- Close and lock the lid
- Set the burner heat to high
- When the cooker reaches HIGH pressure, reduce the burner heat as low as you can and still maintain HIGH pressure
- Set a timer to cook for 30 minutes
- Remove the pot from the heat
- Open the cooker with the Natural Release method; let stand for 25 minutes
- Be careful of the steam as you remove the lid
- Set a large colander lined with a double layer of cheesecloth over a large bowl and pour the broth through to strain
- Press the vegetables to extract all the liquid
- Discard the solids
- Cool to lukewarm
- Skim the surface of fat with an oversized spoon
- Cover with plastic wrap and refrigerate overnight
- The next day, remove the layer of congealed fat on the surface
- The stock is ready for use and will keep in an airtight container in the refrigerator up to 4 days or the freezer up to 4 months