70 minutes
A rich and gelatinous homemade chicken stock made quickly in a pressure cooker.
Mixed Chicken Parts
0 lb
Yellow Onions, diced
0 lb
Carrots, diced
0 lb
Celery, diced
0 oz
each
Flat-leaf Parsley Sprigs
each
Fresh Thyme Sprigs, optional
each
Bay Leaf
each
1. Combine Ingredients in Pressure Cooker
Start by combining all your ingredients in your pressure cooker. Add the mixed chicken parts, diced onions, carrots, celery, garlic cloves, parsley sprigs, thyme (if using), and the bay leaf. Pour in about 2 quarts (1.9L) of cold water, ensuring you don’t exceed the cooker’s max-fill line, even if some ingredients peek above the water.
2. Cook Under Pressure
Next, securely close the pressure cooker and bring it to high pressure. Cook for 45 minutes. The high pressure will extract flavors quickly, resulting in a rich, gelatinous stock that’s golden and slightly thickened.
3. Depressurize and Strain
Once the cooking time is up, allow the pressure cooker to depressurize. You can choose to let it cool naturally to room temperature for a clearer stock, or use the pressure-release valve for rapid venting if you’re in a hurry, though this may cause some boiling and a slight loss in clarity. Finally, skim the fat off the surface of your stock and strain it through a fine-mesh sieve.
Take the chicken stock and enhance it with ingredients such as ginger, garlic, soy sauce, and mirin to create a base for a variety of ramen bowls. Add miso paste for a miso ramen or chili oil for a spicy kick.
Altering the herbs and spices can subtly or dramatically change your stock. For a Provençal twist, add sprigs of fresh thyme and a few fennel seeds. For an Asian-inspired stock, infuse with ginger slices, star anise, and a few drops of sesame oil towards the end. A sprig of rosemary or a couple of bay leaves can impart a different but still traditional flavor.
Infuse your chicken stock with star anise, cloves, cinnamon, ginger, and onion charred on an open flame to create a base for Vietnamese pho noodle soup.
For a deeper, more caramelized flavor, consider roasting your chicken bones and vegetables in the oven before adding them to the pressure cooker. This can add a rich, complex flavor to the stock that's excellent for heartier soups and stews.
Use the chicken stock as a base for making creamy risottos. You can add saffron for a Milanese risotto or wild mushrooms for an earthy variant.
Start with the freshest, highest quality chicken you can find. Organic, free-range chickens tend to have more flavor. Include a mix of bones, meat, and connective tissues for richness.
Roast the chicken bones and vegetables until well-browned before adding them to the pressure cooker for a deeper, more complex flavor.
Allow the pressure to release naturally to prevent the stock from becoming cloudy and to ensure maximum flavor extraction.
Around 45 minutes to 1 hour under pressure is usually sufficient for a robust stock. Avoid overcooking to prevent bitterness.
Incorporate fresh herbs like thyme and parsley stems, along with bay leaves and black peppercorns, for aroma and complexity. Be judicious with salt.
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