Pressure Cooker Dark Roasted Chicken Stock Recipe 415

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PRESSURE COOKER CHICKEN STOCK



Pressure cooker chicken stock image

I save chicken parts in a plastic zip-loc bag in the freezer and when I have enough, I make this stock. This is a really easy, fast way to make good homemade chicken stock. I freeze the stock in a variety of amounts; ice cube sized, one cup and 2 quarts.

Provided by Hey Jude

Categories     Stocks

Time 50m

Yield 7 cups

Number Of Ingredients 7

2 1/2 lbs chicken parts, such as bones,backs,wings and necks
2 chicken feet (optional)
2 large carrots, cut into 1 inch pieces
1 large celery rib, cut into 1 inch pieces
1 medium onion, unpeeled,quartered
4 whole peppercorns
8 cups water

Steps:

  • Combine all the ingredients in the pressure cooker.
  • Cover and bring up to high (15 lbs) pressure.
  • When control is jiggling vigorously, reduce the heat so it jiggles about 2-4 times per minute and cook for 25 minutes.
  • Release the pressure, either by letting the cooker sit until pressure is naturally released, or by carefully running cold water over the cooker (use mitts and clear the sink before releasing pressure that way).
  • Strain the stock and refrigerate until the fat solidifies; remove the fat and refrigerate for up to 3 days, or freeze.

Nutrition Facts : Calories 358.2, Fat 19.5, SaturatedFat 5.4, Cholesterol 125.9, Sodium 147.6, Carbohydrate 3.8, Fiber 1, Sugar 1.8, Protein 39.5

PRESSURE COOKER DARK ROASTED CHICKEN STOCK RECIPE - (4.1/5)



Pressure Cooker Dark Roasted Chicken Stock Recipe - (4.1/5) image

Provided by Foodiewife

Number Of Ingredients 12

HERBS:
2 pounds chicken wings (or a combo of drumsticks and or thighs)
2 stalks celery
1 onion (just cut into quarters and don't worry about peeling)
2 carrots (no need to peel)
2 cloves garlic (unpeeled)
2 teaspoons whole peppercorns (I put mine into a tea "ball" to easily remove)
Olive oil
Salt & pepper
Small bunch of fresh parsley (about 1 dozen stalks)
2 bay leaves
NOTE: I don't add salt to my chicken broth until I actually use it. That way, I can control the seasoning if I use it within a recipe.

Steps:

  • Preheat oven to 400°F. Season chicken with salt and pepper. Place into a roasting pan and add vegetables, onion and garlic. Drizzle with olive oil, and mix with hands to coat. Roast for approximately 45 minutes, until everything has achieved a dark color. If you don't own a pressure cooker (buy one!) then simmer this on a stove top for about an 90 minutes. If using a pressure cooker: Pour in 8 cups of water into the pot. Add all the roasted chicken and vegetables into the pot. Add the bay leaves and fresh parsley. Lock on the lid, and pressure cook on HIGH for 35 minutes (or use the SOUP button). When the PC beeps, do a quick pressure release. Carefully strain the broth. The broth can be frozen for future use. See my recipe, on Key Ingredient, for "Grießnockerlsuppe (Semolina Dumpling Soup)" http://www.keyingredient.com/recipes/3014865032/grienockerlsuppe-semolina-dumpling-soup/ to see how I made the dumplings.

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