For years, I’d been making my chicken stock in the slow-cooker – 24 hours on low, getting to be more of a bone broth. I thought it was the best out there – no other method could beat it. Enter the pressure cooker and my recognition of a superior way to make chicken stock at home. It’s even easier, too!Dicing veggies gives more surface area and improves flavor versus big chunks.
We use between 4-5lbs of chicken bones, feet, neck, backbone, etc. – we stash leftover bones in gallon ziplock bags in the freezer until ready to use, and will supplement with a cheap package of feet/wings/necks if needed.
It cooks for about 45 minutes versus the slow cooker of 12+ hours. I can get this going, prep other items and then use the newly made stock the same evening as part of a dinner recipe. Amazing!
We do us a fat separator to skim off some of the fat because that’s our preference. You can save this as lard to use in cooking, etc. or discard. Or you can leave it in for your cooking purposes.
We usually get about 4 quarts from this recipe – a great amount to store in the freezer and use for a period of time in soups, stews, risottos, marinades, etc.
- 4 lbs chicken bones, feet, neck, wings, etc.
- 3 carrots, diced
- 3 stalks of celery, diced
- 1 onion, diced
- 3-4 cloves of garlic, smashed
- Splash of apple cider vinegar
- Add all ingredients to 6-8 Quart pressure cooker
- Fill line to Max.
- Close and cook on High Pressure for 45 minutes.
- Allow pressure cooker to depressurize - via cooling to room temperature or using pressure release valve to rapidly vent steam.
- Strain out solids, use a fat separate if desired, and then pour broth into storage containers to cool.
- Once cooled, store in the freezer and use as needed for up to 6 months.