Way better than anything from the store and superfast.
I cant remember the last time I made chicken stock in anything but a pressure cooker.
Its fast; its convenient, and the stock itself is superb.
Nick Evans
Lots of us have chicken bones from rotisserie chickens or from cutting up chicken pieces.
Freeze those, and make a batch of stock when you have enough.
Its so easywashing up is the hardest part.
Alison Bickle
I dont add a lot of liquid when I make my stock.
What Bones Make the Best Chicken Stock?
it’s possible for you to use bones from a raw chicken or a roast chicken.
Nick Evans
I stockpile bits and pieces in the freezer.
Roasted carcasses, leftover leg bones, wing tips, and chicken necks add up over time.
Just be sure to label those bags of bones so you dont pull out frostbitten mysteries a year later.
Nick Evans
These parts have a lot of cartilage that makes great stock with a velvety body.
Oh, and ensure to add any chicken fat or skin you’re free to.
What skin and fat add are a cheery yellow color and tons of great flavor.
Nick Evans
Remember, if you don’t want the extra fat, you might always remove and discard it later.
In general, dont sweat it.
Just make stock and use it.
Nick Evans
What Amount of Chicken Bones Do You Need?
Ive used anywhere from one pound of bones to five pounds.
Just ensure you dont fill your pressure cooker more than two-thirds full, or above the Max Fill line.
Nick Evans
A rough ratio is 5 to 6 cups of water for every pound of bones.
The less water you add, the more flavor and body your stock will have.
Adding Vegetables to Your Stock
The classic trio of onions, carrots, and celery (a.k.a.
mirepoix) adds some personality to stock.
But are you ready to have your mind blown?
Sometimes I dont add anything extra.
I dont always want the flavor of mirepoix in there.
Plus, if Im using roasted carcasses, they often already have so much flavor by themselves.
If I have carrots or onions handy, I might add them.
But then I saw all kinds of different times in other recipeseven up to two hours!
Thats quite a range.
I made a slew of batches with various cooking times and found out.
I still prefer 30-minute stock, though to some it might taste a little wan.
This is actually great news!
Experiment with cooking times and see what you like best.
Dont pop steaming-hot stock in the fridge, because that can create perfect conditions for bacteria to grow.
Get your stock down to at least room temp before putting it in the refrigerator.
To speed things up, fill the sink with ice water and put the stockpot in there.
Youll probably see a decent amount of fat at the top of your strained stock.
How much will depend on what chicken bones or bits you used.
Ive had up to an inch before!
Theres an easy way to handle this.
Let the stock cool to room temperature on your counter, then refrigerate it.
The next day, there will be a cap of solidified fat at the top.
If you keep the fat, refrigerate it, and use it within a week.
When Should You Salt Your Chicken Stock?
I prefer to leave stock unsalted until I cook with it.
That way if Im using salty ingredients in my recipelike soy sauce or hamI can easily make adjustments.
For every pound of bones and quart of water, add one tablespoon apple cider vinegar.
Lock on the lid and cook at high pressure for two hours, letting the pressure come down naturally.
Strain, cool, and refrigerate.
Skim off the fat.
Season to taste with salt before serving.
That tends to give it a fresher taste.
To always have stock on hand, freeze it for up to one year.
More Chicken Stock!
Cook for 30 minutes to one hour.
Release the pressure naturally, then strain and store.
Remember, your cooker cant come to pressure if it is too full.
Place the lid on the pressure cooker.
see to it the valve is set to the Sealing position.
When in doubt, go 45 minutes.)
The pot will take about 20 minutes to come up to pressure and then the cook time will begin.
(Frozen bones will take longer to come to pressure.)
This can take up to 30 minutes.
Strain the stock through a fine-mesh strainer into a stockpot or large bowl.
Either skim off the fat and use the stock immediately, or let cool to room temperature before refrigerating.
