Tired of bland, store-bought broths? It’s time to unlock a world of deep, savory flavor right in your own kitchen. This isn’t just any chicken stock; it’s a culinary game-changer, enriched with the subtle, earthy notes of asparagus and a surprising kick of cayenne pepper. Using a pressure cooker makes the process incredibly fast and efficient, extracting every bit of goodness from the ingredients. Get ready to elevate your soups, stews, and sauces with a homemade stock that’s truly unforgettable.
Ingredients
• 2 lbs / 900g chicken pieces (necks, backs, wings)
• 7 oz / 200g asparagus, chopped
• 2 medium onions, sliced
• 3 whole garlic cloves, smashed
• 2 tbsp / 28g butter, melted
• 3 tbsp / 45ml olive oil
• 1 tsp salt, plus more to taste
• 1 tsp dried oregano
• 2 tsp cayenne pepper
• Water, to cover
Instructions
1. Directions
2. Preheat your oven to 400°F (200°C). Lightly grease a large baking sheet with 1 tablespoon of the olive oil.
3. Rinse the chicken pieces under cold water and pat them completely dry with paper towels. Place them in a bowl, drizzle with the melted butter and sprinkle with 1 teaspoon of salt, tossing to coat evenly.
4. Arrange the seasoned chicken in a single layer on the prepared baking sheet. Roast for 20-25 minutes, or until golden brown and sizzling.
5. Carefully transfer the roasted chicken pieces and any pan drippings to the inner pot of your pressure cooker. Add the chopped asparagus, sliced onions, smashed garlic cloves, the remaining 2 tablespoons of olive oil, dried oregano, and cayenne pepper.
6. Pour in enough cold water to cover all the by about an inch. Stir gently to combine.
7. Secure the pressure cooker lid and set the steam release handle to the “Sealing” position. Select the “Manual” or “Pressure Cook” setting and cook on high pressure for 25 minutes.
8. Once the cooking cycle is complete, allow the pressure to release naturally for at least 15-20 minutes before performing a quick release for any remaining pressure.
9. Carefully open the lid. Using a fine-mesh sieve or cheesecloth, strain the stock into a large bowl or pot, discarding the solids.
10. Let the stock cool before transferring it to airtight containers for refrigeration or freezing.
Nutritional Information
• Per Serving: Calories 93 | Total Fats: 8.9g | Net Carbs: 0.9g | Protein: 2.6g | Fiber: 0.3g
Pro Tips
• Pro-Tips for the Perfect Stock
• Don’t skip the roasting step! Browning the chicken parts develops a deep, rich flavor and a beautiful golden color that you can’t get from simply boiling.
• For an even clearer stock, you can skim off any foam or scum that rises to the surface right before you seal the pressure cooker lid.
• Once the stock is fully chilled in the refrigerator, a layer of fat will solidify on top. Easily skim this off for a leaner broth, or save the rendered chicken fat (schmaltz) for roasting vegetables.
• Feel free to add other vegetable scraps you have on hand, like carrot peels, celery ends, or leek tops, to add more depth and complexity to your stock.
FAQ
Q: Why do I need to roast the chicken first
A: Roasting the chicken is a crucial step for developing a deep, rich flavor and a beautiful golden color in your stock. This browning process creates a complexity that you cannot get from simply boiling the chicken pieces.
Q: Is this chicken stock spicy
A: Yes, this stock has a noticeable kick from the two teaspoons of cayenne pepper. If you prefer a milder flavor, you can easily adjust the amount of cayenne to your liking or omit it completely.
Q: Can I use other vegetables in this stock recipe
A: Absolutely. This recipe is very flexible. Feel free to add other vegetable scraps you have on hand, such as carrot peels, celery ends, or leek tops, to add more depth and complexity to your stock.
Q: How long can I store this homemade stock
A: Once cooled, you can store the stock in an airtight container in the refrigerator for up to 5 days. For longer storage, freeze it for up to 6 months. Freezing in ice cube trays is a great way to have small portions ready for sauces.
