Recipe by cober6711
"This simple yet flavorful chicken stock is great for everything...and the pressure cooker is the magic tool here! You need a decent-sized pressure cooker for this recipe. The result is the same thing you'd get with 8+ hours of conventional simmering. This is a great way to use a leftover chicken carcass from dinner the night before, even if it's one of those rotisserie chickens from the store! I like to season the stock at the end, so that you can accurately control the amount of salt."
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carrot, cut into 4 pieces
celery, cut into 4 pieces
leftover chicken carcass
whole black peppercorns
cold water, or more as needed
sea salt, or to taste
I absolutely LOVE my pressure cooker and use it all the time. And I use chicken stock in many different recipes. This is very simular to the recipe I use, except I don't use quite as many garlic cloves, but it's my personal preference. Thanks for the recipe; more people should use their pressure cookers. It's cost effective and energy effective. And the food that comes out of that pressure cooker - words cannot discribe. They are now safer than ever before, and I have been using them for 40+ years.
This is a great way to get the chicken carcass out of the refrigerator. I did the recipe exactly as shown, got 2 cups of bits and pieces of chicken (went into the freezer) plus a lot of fresh stock, which also went into the freezer in one quart freezer bags. I will be using this recipe again and again!
Good broth recipe. Adjust seasonings to your own taste. I find that the best flavor comes when made with a rotisserie ckn carcass. There's an extra flavor when uasing them. I also chop the veggies a little smaller & sautee them for more flavor & throw in the skin. Good flavor there too. Worried about fat? You can always skim broth when it's cooled. I do remove any meat from the carcass before cooking & save it for later use. I recently bought a 71/2 qt. electric pressure cooker from wolfgang
& it's great. It's a no brainer!
This is really a great method for making chicken stock. I roast the bones and the vegetables and then into the pot with all the lovely drippings. Great flavor and a money saver to boot!
Great idea, never occurred to me to use my pressure cooker for this. What a time saver! Suggestion for freezing - - after it has cooled, gather several small plastic containers. Measure out 1 cup of stock into each container and place them in the freezer. The next day after they have all frozen, pop the the frozen "puck" out of the plastic container and put them all into a ziploc freezer bag. So when you need chicken stock you just grab as many "cups" as you need out of the plastic bag that is in the freezer! Using this method has encouraged me to use chicken stock in place of water for cooking veggies etc, because its so convenient to just grab one out of the freezer!
I am new to this site and found this recipe. I am always using chicken stock but really dislike buying it so I prepared this last night. THIS IS GREAT. I put it in my pressure cooker for about an hour and when I tasted it, I was totally blown away. THIS IS MY GO TO RECIPE from now on. Thank you so much for sharing. :)
I made this exact recipe this morning with a BBQ chix carcus. This is my weekly thing since my husband cannot have luncheon meat. I also added a teas. of tummeric to add a lovely color. I figure by making my own broth it pays for some of the cost of the BBQ chix also very healthy for you.
As long as you have the pressure cooker out, why not go ahead and seal the jars? That way there's no need to use it up right away.
* Percent Daily Values are based on a 2,000 calorie diet.
Rapid Chicken Stock
Serving Size: 1/16 of a recipe
Servings Per Recipe: 16
Amount Per Serving
** Calories: 11
** Calories from Fat: < 1
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