Chicken Stock Recipe

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Chicken Stock Pressure Cooker

Chicken Stock Pressure Cooker


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


  1. In a 6- to 8-quart pressure cooker, combine the chicken parts, onion, turnip, and celery
  2. Carefully pour in the water to just cover by 2 inches
  3. All of the chicken needs to be covered
  4. Add the vinegar, parsley, and peppercorns
  5. Close and lock the lid
  6. Set the burner heat to high
  7. When the cooker reaches HIGH pressure, reduce the burner heat as low as you can and still maintain HIGH pressure
  8. Set a timer to cook for 30 minutes
  9. Remove the pot from the heat
  10. Open the cooker with the Natural Release method; let stand for 25 minutes
  11. Be careful of the steam as you remove the lid
  12. Set a large colander lined with a double layer of cheesecloth over a large bowl and pour the broth through to strain
  13. Press the vegetables to extract all the liquid
  14. Discard the solids
  15. Cool to lukewarm
  16. Skim the surface of fat with an oversized spoon
  17. Cover with plastic wrap and refrigerate overnight
  18. The next day, remove the layer of congealed fat on the surface
  19. 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

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