Chicken Stock
Fast & easy way to make homemade chicken stock. Eat healthier and kick your cooking up a notch with this rich pressure cooker chicken stock. With just 10 ingredients and 10 minutes prep, making homemade chicken stock has never been this easy and quick!
- Preparing Time: 30 minutes
- Total Time: 30 minutes
- Served Person: 4
white meat free
gluten free
red meat free
dairy free
pescatarian
- 2 leaves
- 10 cups water
- 4 cloves (crushed)
- 2 1/2 pounds chicken carcasses
- 2 onions (diced keep the outer layers too)
- 2 stalks (diced)
- 2 carrots (diced)
- 1 teaspoon peppercorn (whole)
- herbs (fresh your preference )
- 1 tablespoon apple cider vinegar (optional)
- Carbohydrate 0 g
- Cholesterol 0 mg
- Fat 0 g
- Fiber 0 g
- Protein 0 g
- Saturated Fat 0 g
- Serving Size 1 1 serving (881g)
- Sodium 23.7000000200348 mg
- Sugar 0 g
- Trans Fat 0 g
- Calories 0 calories
Optional step: Brown the chicken carcasses in your pressure cooker with 1 tablespoon of oil. This will slightly elevate the flavors and result in a brown stock. Then, add water to deglaze the pot with 1/3 cup of water. Add all ingredients in the pressure cooker. Close lid and cook on Manual at high pressure for 1 hour (the longer the better), then natural release. Open lid. Strain the stock through a colander discarding the solids, and set aside to cool. Let the stock sit in the fridge until the fat rises to the top and form a layer of gel. Then, skim off the fat on the surface. You can use the stock immediately, keep it in the fridge, or freeze it for future use.
