There are so many reasons why homemade chicken stock is better than the canned stuff: it’s tastier, contains less sodium, and… you know what you put in it! Chicken stock adds flavor to an endless variety of dishes, from vegetables to meats, to risottos and soups. What if you could make it in less than an hour?
- Cook Time
- Prep Time
- 4-5 quartsServings
- About 2 1/2 to 3 pounds leftover chicken bones and trimmings
- 1/2 to 1 pound chicken thighs or legs (dark meat only!)
- 1 large onion, quartered
- 1 celery stalk with leaves, halved
- 1 carrot, peeled and halved
- A handful of fresh Italian parsley
- 1 or 2 whole bay leaves
- 1 or 2 teaspoon salt (depending on the size of the cooker and your taste)
- 6 black peppercorns, whole
Use a large pressure cooker, 6 to 9 qt.
1. Place all the ingredients in the pressure cooker.
2. Add enough water to fill 2/3 of the pressure cooker.
3. Close and lock, and over high heat bring the cooker to full pressure (it takes about 10 minutes).
4. Reduce the heat to the lowest setting, just to maintain the pressure, and cook for 45 minutes.
5. Turn off the heat, use the release method, wait for steam to stop and open pressure cooker according to manufacturer's instructions.
6. Open the cooker carefully. Line a colander with a double layer of cheesecloth and strain the stock into a pot or bowl.