Homemade chicken stock is easy to make using a pressure cooker. High-pressure cooking extracts more flavors from the ingredients making the stock richer in nutrients and flavor. Try these in your favorite soups, stews or sauces
Keyword Homemade Chicken Stock
Prep Time 5minutes
Cook Time 40minutes
Active Time 10minutes
Total Time 1hour30minutes
4Sprigs Thyme Fresh2 Tsp Dried
Wash and pat dry the chicken. (Notes)
Skin the halve the onion. Chop the celery and carrot into large chunks. Leave the garlic whole.
Place the chicken in the pressure cooker (Notes). Add the spices and water. Make sure that the water lever is below the allowed maximum level.
Bring the contents to boil (use the saute function in the electric cookers). Let it continue boiling for 5 minutes. Skim off the foam that has accumulated on top.
Close the lid and seal the vent. Change to manual high pressure setting and set the timer for 40 minutes.
Once the cooking is finished , let the pressure reduce naturally.
Let it cool and strain (notes)
Store in the fridge for up to 4 days or freeze for use later.
Use whole chicken or equivalent mix of bones in pieces.
Make sure that there is nothing tucked in the cavity.
I use a 6 qt IP for 3.5 lb chicken.
Let the stock cool a little before you strain it .
Strain the stock while it is warm. When refrigerated the broth might gelatinize.
For detailed instructions go to https://oventales.com/homemade-chicken-stock/ .