There’s nothing quite like the rich, soul-warming flavor of homemade chicken stock. It’s the liquid gold that forms the backbone of countless incredible dishes, from velvety soups to luscious risottos. While traditional stock can simmer for hours, this pressure cooker recipe delivers that same deep, complex flavor in a fraction of the time. The two-stage cooking process first extracts collagen from the bones, then quickly infuses the broth with aromatic vegetables, creating a truly superior stock that will elevate your cooking to the next level.
Ingredients
• 1 lb / 450g chicken bones (such as necks, backs, or feet)
• 10 shiitake mushrooms, stems removed and caps chopped
• 4 large celery stalks, chopped
• 1 small leek, white and light green parts, chopped
• 5 garlic cloves, crushed
• 1 small onion, sliced
• 2 tbsp / 30ml olive oil
• 1 tsp / 6g sea salt, or to taste
• 1 tsp / 2g freshly ground black pepper
Instructions
1. Directions
2. Place the chicken bones in the inner pot of your pressure cooker. Pour in just enough cold water to cover them completely.
3. Secure the lid and set the steam release valve to the ‘Sealing’ position. Select the ‘Slow Cook’ function and set the timer for 2 hours.
4. Once the slow cooking cycle is complete, allow the pressure to release naturally. Carefully open the lid.
5. Add the chopped shiitake mushrooms, celery, leek, crushed garlic, sliced onion, and olive oil to the pot. Season generously with sea salt and freshly ground black pepper.
6. Seal the lid again, ensuring the steam release valve is in the ‘Sealing’ position. Select the ‘Manual’ or ‘Pressure Cook’ button and set the timer for 10 minutes on high pressure.
7. After the cooking time ends, let the pressure release naturally again. Once the float valve has dropped, carefully open the lid.
8. Allow the stock to cool slightly before straining it through a fine-mesh sieve to remove all solids. For an even clearer stock, line the sieve with cheesecloth.
9. Chill the stock completely in the refrigerator. Once chilled, skim any solidified fat from the surface. Store in airtight containers in the fridge for up to 5 days or in the freezer for up to 6 months.
Nutritional Information
• Nutrition Facts (Per Serving)
• Calories: 60 kcal
• Total Fat: 5.1g
• Net Carbs: 3g
• Protein: 0.8g
• Fiber: 0.4g
• is an estimate and may vary based on used.
Pro Tips
• For a deeper, richer flavor and a darker color, roast the chicken bones on a baking sheet at 400°F (200°C) for 20-30 minutes until golden brown before adding them to the pot.
• For a more gelatinous stock rich in collagen, be sure to include chicken feet, wings, or backs. The gelatin creates a wonderful mouthfeel in soups and sauces.
• Keep a bag in your freezer for vegetable scraps like onion peels, carrot ends, celery leaves, and herb stems. They are perfect for adding extra flavor to your stock.
• Don’t discard the fat you skim from the top! This rendered chicken fat (schmaltz) is incredibly flavorful and perfect for roasting potatoes or sautéing vegetables.
FAQ
Q: Why does this recipe use a two-stage cooking process
A: The two-stage process first uses a slow cook cycle to extract collagen from the bones. The second stage uses high pressure to quickly infuse the broth with the flavor of the aromatic vegetables, creating a more complex and superior stock.
Q: How can I get a richer and darker chicken stock
A: For a deeper flavor and darker color, you can roast the chicken bones on a baking sheet at 400°F (200°C) for 20-30 minutes until they are golden brown before adding them to the pressure cooker.
Q: What are the best chicken parts for a gelatinous stock
A: To create a more gelatinous stock that is rich in collagen, it is best to use chicken feet, wings, or backs. The gelatin provides an excellent mouthfeel in soups and sauces.
Q: How long does homemade chicken stock last
A: You can store the homemade chicken stock in airtight containers in the refrigerator for up to 5 days. For longer storage, it can be frozen for up to 6 months.
