Chicken Stock
Fast & easy way to make homemade chicken stock. Eat healthier and kick your cooking up a notch with this rich pressure cooker chicken stock. With just 10 ingredients and 10 minutes prep, making homemade chicken stock has never been this easy and quick!
Servings Prep Time
4servings 10minutes
Cook Time
100minutes
Servings Prep Time
4servings 10minutes
Cook Time
100minutes
Ingredients
  • 2 1/2pounds chicken carcasses
  • 2 onionsdiced, keep the outer layers too
  • 2 celery stalksdiced
  • 2 carrotsdiced
  • 2 bay leaves
  • 4 garlic clovescrushed
  • 1teaspoon peppercornwhole
  • 10cups Water
  • herbsfresh, your preference
  • 1tablespoon apple cider vinegaroptional
Instructions
  1. Optional step: Brown the chicken carcasses in your pressure cooker with 1 tablespoon of oil. This will slightly elevate the flavors and result in a brown stock. Then, add water to deglaze the pot with 1/3 cup of water.
  2. Add all ingredients in the pressure cooker.
  3. Close lid and cook on Manual at high pressure for 1 hour (the longer the better), then natural release.
  4. Open lid. Strain the stock through a colander discarding the solids, and set aside to cool. Let the stock sit in the fridge until the fat rises to the top and form a layer of gel. Then, skim off the fat on the surface.
  5. You can use the stock immediately, keep it in the fridge, or freeze it for future use.
Recipe Notes
  1. Storage duration: chicken stock can sit in the fridge for 3 to 5 days; it can freeze for up to one year.
  2. Silicone Mold storage: We love freezing our chicken stock with this mold!! After they freeze in the mold, we pop them out and store them in ziploc freezer bags. It’s a great portion for many recipes, thaws quickly, and super convenient.
  3. Freezing in glass jars: it’s very common for the glass jars to break and crack in the freezer due to the water in the stock expanding as it freezes. People have tried different methods to prevent cracking such as avoid overfill, pre-cool in the fridge before freezing, cap loosely, and use wide-mouth straight jars. Since we love the silicone mold method, we’ve never used these specific jars before, but many have recommended that Ball mason jar brand’s wide-mouth straight jar design is great for freezing. Filter out all the dried herbs before freezing if you’ve added them.
  4. Apple cider vinegar: tales has it that adding apple cider vinegar will help draw the calcium out of the chicken bones.

For Richer, Darker and Thicker Stock:

  1. Use a minimum of 1 pound to 1 quart/liter ratio of chicken and water.
  2. Add chicken feet for extra gelatin and a richer, thicker stock.
  3. Dice your veggies rather than roughly chopping them.
  4. Roast your veggies and chicken carcasses for richer taste and color. You don’t need to add any salt to your stock