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a jar of homemade chicken stock made in a pressure cooker. There is a bunch of parsley, some garlic and peppercorns on the bench around the jar

Pressure Cooker Chicken Stock

  • Author: Emma Lee
  • Prep Time: 30 minutes
  • Cook Time: 1 hour 15 minutes
  • Total Time: 1 hour 45 minutes
  • Yield: 3 litres 1x
  • Category: Larder
  • Method: Pressure Cooking

Description

Pressure cooker chicken stock is one of the best cooking hacks around. It’s quick, easy to make, and gives you the most intense flavoured broth.


Ingredients

Scale
  • 1 + 1 tbsp extra virgin olive oil
  • 4raw chicken carcasses
  • 2 brown onions, chopped roughly into chunks
  • 4 celery stalks, chopped roughly
  • 3 carrots, chopped roughly
  • 2 cloves garlic
  • 10 parsley stalks
  • 2 bay leaves
  • 6 black peppercorns
  • 3.5L water

Instructions

  1. Preheat oven to 240 degrees celcius.
  2. In a roasting pan, lay the chicken carcasses in a single layer and drizzle with 1 tbsp olive oil. Roast in the oven for 30 minutes.
  3. While the chicken is roasting we’re going to prepare a mirepoix (the vegetable base) for the stock. In the pressure cooker, add the remaining olive oil and onion. Saute on low heat for 5 minutes. Add the celery and carrots. Continute to saute for another 10 minutes.
  4. Add the garlic to the mirepoix and cook gently for 30 seconds until fragrant.
  5. Add the chicken carcasses, herbs, peppercorn and water.
  6. Pop the presure cooker lid on and bring to full pressure on top of the stove. Once pressure is reached, maintain for 1 hour. Full pressure is reached when the pressure button has popped up is fully visible showing two lines.
  7. Depressurize the pressure cooker naturally. Once the pressure is released and the pressure button has lowered fully, it is now safe to open your pressure cooker. 
  8. Line a colander with muslin or an old (clean) tea towel. Strain  the stock through the muslin revealing a clear flavoursome stock for use.

Notes

  • I have roasted the chicken carcasses prior to adding to the stock mainly because I love the depth of flavour it adds. While you can definitely add them raw to create a more clear broth, I much prefer a brown chicken stock. If I was cooking a broth for say a noodle soup, I probably wouldn’t brown the bones first as a clear stock would be the look I was after.
  • Next time you roast a chicken, keep the carcass, freeze and use instead of the raw carcasses in the recipe. It’s a great way to keep costs down and repurpose something that you are disposing of anyway
  • Can’t get your hands on a chicken carcass? Try Chicken drumsticks or Maryland. Both are full of the brown meat of the chicken, which gives the best flavour

Keywords: Chicken, stock, pressure cooking