Chicken Stock
Fast & easy way to make homemade chicken stock. Eat healthier and kick your cooking up a notch with this rich pressure cooker chicken stock. With just 10 ingredients and 10 minutes prep, making homemade chicken stock has never been this easy and quick!
Fast & easy way to make homemade chicken stock. Eat healthier and kick your cooking up a notch with this rich pressure cooker chicken stock. With just 10 ingredients and 10 minutes prep, making homemade chicken stock has never been this easy and quick!
- Carbohydrate 0 g
- Cholesterol 0 mg
- Fat 0 g
- Fiber 0 g
- Protein 0 g
- Saturated Fat 0 g
- Serving Size 1 1 serving (881g)
- Sodium 23.7000000200348 mg
- Sugar 0 g
- Trans Fat 0 g
- Calories 0 calories
Step-by-step
- Optional step: Brown the chicken carcasses in your pressure cooker with 1 tablespoon of oil. This will slightly elevate the flavors and result in a brown stock. Then, add water to deglaze the pot with 1/3 cup of water.
- Add all ingredients in the pressure cooker.
- Close lid and cook on Manual at high pressure for 1 hour (the longer the better), then natural release.
- Open lid. Strain the stock through a colander discarding the solids, and set aside to cool. Let the stock sit in the fridge until the fat rises to the top and form a layer of gel. Then, skim off the fat on the surface.
- You can use the stock immediately, keep it in the fridge, or freeze it for future use.
Why Is My Stock Cloudy and Bitter?
Why does homemade stock sometimes turn out murky or harsh instead of rich and clear? Cooks frequently ruin stock by failing to understand how heat and agitation affect the pot. Boiling collagen and marrow too aggressively emulsifies fats and breaks down suspended solids into a muddy liquid, which ruins the visual clarity and muddies the flavor profile. Keep the pressure steady and allow a full natural release to prevent violent boiling that emulsifies impurities. Additionally, leaving onion skins on adds a pleasant golden hue, but boiling bitter aromatics like excessive cruciferous scraps or over-cooked herbs for hours will ruin the batch. Skimming the congealed fat layer off after chilling provides a clean foundation for sauces and soups.
Adjusting Volume and Extraction Ratios
Can you simply double the water and bones to fill a larger pressure cooker? Equipment safety limits dictate that you never fill a pressure cooker past the two-thirds mark, leaving adequate headspace for expanding steam and foaming proteins. When scaling down, maintain a proper ratio of bones to water to ensure sufficient gelatin extraction without ending up with a watery broth. Strain the final liquid through a fine-mesh colander immediately after cooling slightly, and store the resulting stock in the refrigerator for up to four days or freeze it for months.
