RAPID CHICKEN STOCK
This simple yet flavorful chicken stock is great for everything...and the pressure cooker is the magic tool here! You need a decent-sized pressure cooker for this recipe. The result is the same thing you'd get with 8+ hours of conventional simmering. This is a great way to use a leftover chicken carcass from dinner the night before, even if it's one of those rotisserie chickens from the store! I like to season the stock at the end, so that you can accurately control the amount of salt.
Provided by Liam Walshe
Categories Soups, Stews and Chili Recipes Broth and Stock Recipes Chicken Stock Recipes
Time 1h45m
Yield 16
Number Of Ingredients 8
Steps:
- Place the onion, carrot, celery, chicken carcass, garlic cloves, and peppercorns into a large pressure cooker. Add water until it reaches 2/3 of the way up the pot (or until you reach the maximum fill line, according to your pressure cooker's instructions) and seal the lid.
- Bring the pressure cooker up to full pressure over high heat. Reduce the heat to medium-low and cook, maintaining full pressure, for 30 minutes.
- Remove the pot from the heat and allow the pressure to drop naturally. Do not use quick-release methods.
- When the pressure has dropped, remove the lid. Strain the stock into a bowl and discard the chicken bones and vegetables. Let the stock cool to room temperature, and then transfer to the refrigerator (see Editor's Note). When the stock is cold, any fat will have risen to the surface and solidified. Skim the fat off completely, and season to taste with sea salt.
Nutrition Facts : Calories 11.2 calories, Carbohydrate 2.6 g, Fat 0.1 g, Fiber 0.6 g, Protein 0.4 g, Sodium 123.3 mg, Sugar 0.7 g
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Nainazaina ayomidw
[email protected]I'm so glad I found this recipe. It's a delicious and easy way to make chicken stock. I'll definitely be using it again and again.
Lawrence Cleanse
[email protected]This recipe is a great way to get your kids involved in the kitchen. My kids love helping me make stock. They think it's fun to crack the chicken bones and chop the vegetables.
Brenda Jill
[email protected]I love that this recipe uses simple, everyday ingredients. I always have chicken bones, carrots, celery, and onions on hand. It's so convenient to be able to make stock whenever I need it.
Mahad QuRpo
[email protected]This stock is a game-changer. I used to buy store-bought stock all the time, but now I make my own. It's so much better, and it's actually cheaper.
Marshall Reid
[email protected]I'm not a big fan of cooking, but this recipe is so simple that even I can do it. The stock turned out great, and it made my chicken noodle soup taste amazing.
Cory McNaught
[email protected]I'm a professional chef, and I'm always looking for ways to save time in the kitchen. This rapid chicken stock recipe is a godsend. It's quick, easy, and delicious. I use it all the time in my restaurant.
Xusen faarax adan Xusen faarax adan
[email protected]This stock is so easy to make, and it's so much better than store-bought stock. I can really taste the difference. I'm so glad I found this recipe.
Tunisian guy
[email protected]This recipe is a great way to use up leftover chicken bones. I always have a few carcasses in my freezer, and now I know what to do with them. The stock is delicious and versatile. I've used it in soups, stews, and gravies.
Blessed Baby
[email protected]I was skeptical that a rapid chicken stock could be as good as the traditional method, but I was pleasantly surprised. The stock was rich and flavorful, and it was perfect for my chicken noodle soup. I'll definitely be using this recipe again.
Mian Noman
[email protected]This chicken stock recipe is a lifesaver! I used to spend hours simmering chicken bones, but this rapid version is just as flavorful and takes a fraction of the time. I'll definitely be using this recipe again and again.