How to make a perfect chicken stock in a pressure cooker?

Question

Get a step-by-step guide to extract flavor and nutrients when making stock under pressure.

Answer 1

To make perfect chicken stock in a pressure cooker, use a ratio of about 3 pounds of chicken bones to 12 cups of water, pressure cook for 60-75 minutes, and then naturally release the pressure for the richest flavor. Strain the stock thoroughly before use.

Detailed Explanation:

Making chicken stock in a pressure cooker is a fast and efficient way to extract maximum flavor from chicken bones. Here's a step-by-step guide:

1. Gather Your Ingredients: You'll need about 3 pounds of chicken bones (carcasses, backs, necks, and wings work well), 12 cups of water, 1 large onion (roughly chopped), 2 carrots (roughly chopped), 2 celery stalks (roughly chopped), a few sprigs of fresh parsley, a bay leaf, and a teaspoon of black peppercorns.
2. Roast the Bones (Optional but Recommended): For a richer, deeper flavor, roast the chicken bones in a preheated oven at 400°F (200°C) for 20-30 minutes, until lightly browned. This step enhances the stock's color and taste.
3. Combine Ingredients in the Pressure Cooker: Place the chicken bones, vegetables, herbs, and peppercorns into the pressure cooker.
4. Add Water: Pour 12 cups of cold water over the ingredients, ensuring the bones are mostly submerged.
5. Pressure Cook: Secure the lid of the pressure cooker and cook on high pressure for 60-75 minutes.
6. Natural Pressure Release: Allow the pressure to release naturally. This can take 20-30 minutes, but it results in a clearer and more flavorful stock. Avoid quick release, as it can make the stock cloudy.
7. Strain the Stock: Once the pressure is fully released, carefully open the lid. Strain the stock through a fine-mesh sieve lined with cheesecloth to remove all solids. Discard the bones and vegetables.
8. Cool and Store: Let the stock cool completely before storing it in airtight containers in the refrigerator for up to 5 days or in the freezer for up to 3 months. Skim off any fat that solidifies on the surface before using.

Pro Tip:

Don't add salt to the stock while cooking. This allows you to control the sodium level when using the stock in your recipes. Season to taste when you incorporate the stock into your final dish.