Pressure Cooker Chicken Stock

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Using an ordinary stock pot, making a stock takes hours. But a stock only takes 30 minutes to make when using a pressure cooker. There is no canned or packaged chicken broth that can compare to this all natural and flavourful stock. You can serve it simply as a broth, liven it up with rice or noodles, carrots, and celery, and it can be used in dozens of recipes that call for broth or stock (stock, to be sure, produces a much tastier dish than just plain water).

You can freeze the stock in a variety of amounts for use at a later time: one-third cup (80 ml), one cup (250 ml) or other sizes.

You can have an incomparable chicken stock at a cost of next to nothing. Chicken parts can be bought for as low as $2.18/kg.

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  • 6

Ingredients

  • 2 lb (900 g) chicken parts, primarily backs,
  • but also including gizzards, necks, hearts
  • and wings
  • 1 medium onion, peeled and halved
  • 1 celery stalk, cut in several pieces
  • 1 large carrot, scraped and cut in several
  • pieces 2 sprigs parsley
  • 6 peppercorns or 1/4 teaspoon (1 ml) ground
  • black pepper
  • 1 teaspoon (5 ml) thyme
  • 2 bay leaves
  • Salt to taste
  • 6 cups (1.4 l) water

Preparation

Step 1

Combine all ingredients in the pressure cooker. Lock the lid in place and bring to pressure, then lower heat and cook for suggested time. Allow pressure to drop by the natural release method [1], remove the lid and strain by pouring it through a strainer which has been lined with a couple of layers of damp cheesecloth, damp kitchen towel or damp paper towels. Press with the back of a wooden spoon to extract as much liquid as possible. Cool, then refrigerate overnight and remove any congealed fat that has collected on the surface.

Suggested time for fast 15 psi pressure cookers: Cook for 30 minutes on high pressure.

For comparison, the ingredients listed on the box of a popular commercial chicken stock are the following: “corn syrup solids, salt, hydrolyzed soy/wheat gluten protein, monosodium glutamate, dehydrated mechanically separated cooked chicken, chicken fat, dehydrated chicken broth, autolyzed yeast extract, onion powder, sugar, calcium silicate, spices & spice extract, dehydrated parsley, citric acid, hydrogenated soybean/cottonseed oil, disodium guanylate, disodium inosinate and sulphites. May contain traces of milk ingredients.”

Note the MSG and factory manufactured chemicals in the commercial stock. The Nutrition Facts label lists a 4.5 g packet of this commercial chicken stock as having 530 mg of sodium, a huge amount that is not very heart friendl

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