READY IN 1¾ hrs

Rapid Chicken Stock

Read Reviews (14)

"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." — cober6711

Directions

Place the onion, carrot, celery, chicken carcass, garlic cloves, and peppercorns into a large pressure cooker. Add water until it reaches 2/3 of the way up the pot (or until you reach the maximum fill line, according to your pressure cooker's instructions) and seal the lid.
Bring the pressure cooker up to full pressure over high heat. Reduce the heat to medium-low and cook, maintaining full pressure, for 30 minutes.
Remove the pot from the heat and allow the pressure to drop naturally. Do not use quick-release methods.
When the pressure has dropped, remove the lid. Strain the stock into a bowl and discard the chicken bones and vegetables. Let the stock cool to room temperature, and then transfer to the refrigerator (see Editor's Note). When the stock is cold, any fat will have risen to the surface and solidified. Skim the fat off completely, and season to taste with sea salt.

Kitchen-Friendly View

PREP 15 mins
COOK 30 mins
READY IN 1 hr 45 mins

Footnotes

Editor's Note
To speed the cooling process, place the bowl of hot strained stock into a sink filled with ice water. Stir occasionally. When the stock is room temperature, transfer it to the refrigerator. Store in the refrigerator for up to three days, or in the freezer for up to six months.

Reviews More Reviews

Oct 18, 2011

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.

—Linda G.

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Oct 18, 2011

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!

—Gwenbishop

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15 Ratings

Nov 16, 2011

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!

—GRAYCE

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Jan 29, 2012

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!

—Baking Nana

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Jan 14, 2012

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.

—Mary

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Jan 18, 2012

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. :)

—nancy

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Oct 18, 2011

i make my stock/soup the same way but not so much garlic...love it, love my pressure cooker

—elaine

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Dec 19, 2012

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.

—LexingtonNC

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Nutrition

Calories
11 kcal
< 1%

Carbohydrates
2.6 g
< 1%

Cholesterol
0 mg
0%

Fat
0.1 g
< 1%

Fiber
0.6 g
2%

Protein
0.4 g
< 1%

Sodium
123 mg
5%

* Percent Daily Values are based on a 2,000 calorie diet.

Nutritional Information

Rapid Chicken Stock

Serving Size: 1/16 of a recipe
Servings Per Recipe: 16
Amount Per Serving
** Calories: 11
** Calories from Fat: < 1

% Daily Value *
** Total Fat 0.1g < 1 %
** Saturated Fat 0g < 1 %
** Cholesterol 0mg 0 %
** Sodium 123mg 5 %
** Potassium 57mg 2 %
** Total Carbohydrates 2.6g < 1 %
** Dietary Fiber 0.6g 2 %
** Protein 0.4g < 1 %
** Sugars 0.7g
** Vitamin A 15 %
** Vitamin C 3 %
** Calcium 2 %
** Iron 16 %
** Thiamin 1 %
** Niacin 1 %
** Vitamin B6 3 %
** Magnesium 3 %
** Folate 2 %

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.