45 Min Chicken Stock
PHOTOS + VIDEO BY MARIA MIGUEL + BIBIANA NUNES
Would you believe me if I said you could make super flavorful stock in under an hour?? With this recipe, I’ll show you how.
The taste of homemade stock is incomparable. It’s also very cost effective - especially when you use vegetable scraps and inexpensive chicken parts or saved bones from roasted or rotisserie chickens. Anytime you’re peeling carrots or about to toss some bones, throw those scraps in your freezer to build your next stock! On the stove, chicken stock usually takes about 4 hours. By pressure cooking it, we’re dramatically slashing the time without sacrificing flavor. The only consideration is that the quantity you make is limited to the capacity of your cooker - but with a cook time this short, you can replenish your stock of stock more often!
(If you don’t have a pressure cooker, this same recipe works on the stove. Add all the same ingredients to your largest pot, cover with water, bring to a boil and lower to a simmer, cooking for ~4 hours.)
ingredients
~4 pounds chicken parts/bones - chopped
2 parts onion for 1 part each carrot and celery (About 2 large medium sized onions, un peeled chopped small; 2 large carrots, chopped small; 4 stalks celery, chopped)
6 cloves garlic, smashed
6 parsley sprigs
5 thyme sprigs
1 ½ teaspoon - 1 tablespoon Kosher salt, pending your taste
1 ½ teaspoon whole black peppercorn
1 bay leaf
directions
Combine all ingredients in a pressure cooker and cover with cold water, about 2 quarts.
Make sure not to let liquid exceed the cooker's max-fill line; it's okay if a few things poke above the water's surface.
Close the cooker and cook on high pressure for 25 minutes.
Quick release the pressure, open the cooker, and stir the stock to break up the bones and the ingredients.
Close the cooker again and cook on high pressure for another 20 minutes. Quick release the pressure.
Skim fat from stock, strain, then use as desired or freeze for up to 6 months.
