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.
- 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
- Preheat oven to 240 degrees celcius.
- 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.
- 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.
- Add the garlic to the mirepoix and cook gently for 30 seconds until fragrant.
- Add the chicken carcasses, herbs, peppercorn and water.
- 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.
- 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.
- Line a colander with muslin or an old (clean) tea towel. Strain the stock through the muslin revealing a clear flavoursome stock for use.
- 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