Chicken Stock from a Pressure Cooker

By RoketJSquerl

Instead of hours on the stovetop, how about 1 hour>? We like to use whole chicken legs because they have great flavor and are cheap. Some smaller slow cookers can only accomodate 8 cups of water for this recipe.

Ingredients

• 2 Teaspoons Vegetable Oil
• 1 Onion, chopped medium
• 6 Pounds Chicken Leg Quarters, separated into drumsticks and thighs
• 10 Cups Water
• 2 Bay Leaves

Details

Servings 3
Adapted from cooksillustrated.com

Preparation

Step 1

1. Heat the oil in the pressure cooker over medium-high heat until shimmering. Add the onion and cook until well browned, about 5 minutes. Add the chicken legs, thighs, salt and pepper to taste, water, and bay leaves. 2. Lock the lid in place and bring to high pressure over high heat. Cook for exactly 45 minutes, adjusting the heat as necessary to maintain high pressure. 3. Remove the pressure cooker from the heat. Allow the pressure to naturally release for 15 minutes, then quick release any remaining pressure. Carefully remove the lid, allowing the steam to escape away from you. Strain the stock into a large container. Allow the broth to settle for 5 minutes, then use a wide spoon to skim the fat off the surface.