Homemade stock is relatively easy and, when done well, is by far the best option; it has a deep, rich chicken flavor and plenty of gelatin, which adds critical body to sauces and soups. But it's also time-consuming to make, and that can deter you from making sure you always have it on hand.There's no doubt a pressure cooker is the best tool for flavorful, gelatin-rich chicken stock that's ready in just about an hour. Using a pressure cooker drastically cuts down on cooking time, while producing a flavorful and gelatin-rich stock.
Notes
You can use many different chicken parts to make stock. The breast meat produces stock with the best flavor, but the thinnest body; plus, it's expensive. A better option is to use cheaper, collagen-rich parts, like wings, backs, and feet (using feet will produce the most gelatin-rich stock). Any bone scraps you've been saving, whether raw or cooked, can also go in the pot.
Ingredients
- 4½ pounds mixed chicken parts - such as wings, backs, bones, and feet, 2kg
- 1½ pounds yellow onions - (about 2 large; 680g), diced
- 12 ounces carrots - (about 2 large; 340g), diced
- 8 ounces celery - (about 6 medium ribs; 225g), diced
- 4 cloves garlic
- 4 sprigs flat-leaf parsley
- 3 sprigs fresh thyme - optional
- 1 bay leaf
Instructions
- Combine all ingredients in a stovetop or electric pressure cooker and cover with cold water, about 2 quarts (1.9L). Make sure not to let liquid exceed the cooker's max-fill line; it's okay if a few things poke above the water's surface.
- Close the cooker and bring to high pressure, then cook at high pressure for 45 minutes.
- Allow the cooker to depressurize, either by allowing it to cool to room temperature (for the clearest stock) or by using the pressure-release valve on the cooker to rapidly vent steam. (Using the release valve will cause the stock to boil, which may result in some loss of clarity; 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.)
- Skim the fat from the stock, strain, then use as desired or freeze for up to 6 months.