Pressure Cooker Chicken Stock Recipe Serious Eats

🥘 Ingredients

• bay leaf
  1
• carrots
  12 oz
• celery
  8 oz
• cold water
  8 c
• garlic
  4 medium cloves
• mixed chicken parts
  72 oz
• parsley sprigs
  4
• thyme sprigs
  3
• yellow onions
  24 oz

🍳 Cookware

• pressure cooker

1. 1

   Combine mixed chicken parts (such as wings, backs, bones, and feet), yellow onions (diced), carrots (diced), and celery (diced) in a pressure cooker .

   mixed chicken parts: 72 oz, yellow onions: 24 oz, carrots: 12 oz, celery: 8 oz
2. 2

   Cover with cold water .

   cold water: 8 c
3. 3

   Make sure not to let liquid exceed the cooker's max-fill line.
4. 4

   It's okay if a few things poke above the water's surface.
5. 5

   Add garlic , parsley sprigs , thyme sprigs (optional), and bay leaf .

   garlic: 4 medium cloves, parsley sprigs: 4, thyme sprigs: 3, bay leaf: 1
6. 6

   Close cooker and bring to high pressure.
7. 7

   Cook at high pressure for ⏱️ 45 minutes .
8. 8

   Allow cooker to depressurize.
9. 9

   Allow it to cool to room temperature for the clearest stock.
10. 10

    Use the pressure-release valve on the cooker to rapidly vent steam.
11. 11

    Using the release valve will cause the stock to boil, which may result in some loss of clarity.
12. 12

    This should not be an issue unless you're serving it as consommé or in another preparation that requires the broth to be crystal-clear.
13. 13

    Skim fat from stock.
14. 14

    Strain.
15. 15

    Use as desired or freeze for up to 6 months.