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American · Sauce / condiment
Pressure Cooker Chicken Stock
A clean, golden stock from browned chicken necks and backs, simmered under pressure with vegetables and herbs. A leftover roast turkey carcass with its neck makes the same stock, so use it the same way after the holidays.
- YieldMakes about 3 liters (3 quarts)
- Hands-on25 min
- Total9 h 38 min
- Difficulty
Ingredients
- 1 tbspcanola oil
- 1.8 kgchicken bones, necks and backs
- 1onion, skin on, root and stem trimmed, quartered
- 2carrots, cut into thirds
- 4 stalkscelery, cut into thirds
- 4 clovesgarlic
- 2bay leaves
- 4 sprigsthyme
- 6 sprigsflat-leaf parsley
- 1 tspblack peppercorns
- 2whole cloves
- 3.3 Lcold water
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