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Read the full recipe after the video.
Recipe Summary
Yield: Makes about 2 1/2 quarts
pressure-cooker-chicken-stock-mscs104.jpg
Ingredients
Ingredient Checklist
5 pounds chicken parts (wings, backs, legs, and necks), rinsed
10 cups water
2 large carrots, scrubbed or peeled, cut into 1-inch pieces
2 large ribs celery, cut into 1-inch pieces
2 large onions, peeled and cut into 1-inch pieces
1 dried bay leaf
1 teaspoon whole black peppercorns
Cook's Notes
Stock can be refrigerated up to 3 days or frozen up to 3 months; thaw completely in the refrigerator before using.
Gallery
Read the full recipe after the video.
Recipe Summary
Yield: Makes about 2 1/2 quarts
pressure-cooker-chicken-stock-mscs104.jpg
Gallery
Read the full recipe after the video.
Read the full recipe after the video.
Recipe Summary
Yield: Makes about 2 1/2 quarts
Recipe Summary
Yield: Makes about 2 1/2 quarts
Yield: Makes about 2 1/2 quarts
Makes about 2 1/2 quarts
pressure-cooker-chicken-stock-mscs104.jpg
pressure-cooker-chicken-stock-mscs104.jpg
Ingredients
Ingredients
- 5 pounds chicken parts (wings, backs, legs, and necks), rinsed
- 10 cups water
- 2 large carrots, scrubbed or peeled, cut into 1-inch pieces
- 2 large ribs celery, cut into 1-inch pieces
- 2 large onions, peeled and cut into 1-inch pieces
- 1 dried bay leaf
- 1 teaspoon whole black peppercorns
Directions
Place chicken and water in an 8 1/2-quart stove-top pressure cooker and bring to a boil over medium-high. Using a ladle, skim impurities and fat that rise to the top. Add vegetables, bay leaf, and peppercorns.
Lock the lid in place. Over high heat, bring to high pressure. Lower the heat just enough to maintain high pressure and cook for 30 minutes. If time permits, let the pressure decrease naturally, about 20 minutes. Otherwise, quick-release the pressure by setting the cooker under cold running water.
Remove the lid, tilting it away from you to allow any excess steam to escape. Allow stock to cool slightly. Strain through cheesecloth set over a fine-mesh sieve. Skim off fat if using immediately, or let cool completely (in an ice-water bath, if desired) before transferring to airtight containers. Refrigerate at least 8 hours to allow the fat to accumulate at the top; lift off and discard fat before using or storing stock.
Cook's Notes
Stock can be refrigerated up to 3 days or frozen up to 3 months; thaw completely in the refrigerator before using.
Cook’s Notes
Stock can be refrigerated up to 3 days or frozen up to 3 months; thaw completely in the refrigerator before using.
Reviews (10)
Add Rating & Review
67 Ratings
5 star values:
8
4 star values:
9
3 star values:
33
2 star values:
16
1 star values:
1
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Reviews (10)
Add Rating & Review
67 Ratings
5 star values:
8
4 star values:
9
3 star values:
33
2 star values:
16
1 star values:
1
Add Rating & Review
67 Ratings
5 star values:
8
4 star values:
9
3 star values:
33
2 star values:
16
1 star values:
1
67 Ratings
5 star values:
8
4 star values:
9
3 star values:
33
2 star values:
16
1 star values:
1
67 Ratings
5 star values:
8
4 star values:
9
3 star values:
33
2 star values:
16
1 star values:
1
- 5 star values:
- 8
- 4 star values:
- 9
- 3 star values:
- 33
- 2 star values:
- 16
- 1 star values:
- 1
Martha Stewart Member
Rating: Unrated
08/14/2014
Thanks Martha, this recipe is excellent. I needed to make some low sodium stock.
Today I used the stock to make a low sodium, healthy, White Chicken Chili. Delcious!
I have tried numerous recipes from your show & web site and magazine. You get 5 Stars from me!
Your the best!
Martha Stewart Member
Rating: Unrated
02/22/2014
Really! I very like it........
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Martha Stewart Member
Rating: Unrated
02/15/2014
These steps are very useful and efficient to Implement Iam very grateful that I have seen this article and it will be very helpful for me . Thanks
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Martha Stewart Member
Rating: Unrated
12/09/2013
the dish and the taste looks really great.
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Martha Stewart Member
Rating: Unrated
09/17/2013
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Martha Stewart Member
Rating: Unrated
07/15/2013
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Martha Stewart Member
Rating: Unrated
06/07/2013
This looks to be a delicious recipe. It must be mouthwatering for sure.
Fat Loss Factor
Martha Stewart Member
Rating: Unrated
05/14/2013
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Martha Stewart Member
Rating: Unrated
05/08/2013
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Martha Stewart Member
Rating: Unrated
05/03/2013
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Martha Stewart Member
Rating: Unrated
08/14/2014
Thanks Martha, this recipe is excellent. I needed to make some low sodium stock.
Today I used the stock to make a low sodium, healthy, White Chicken Chili. Delcious!
I have tried numerous recipes from your show & web site and magazine. You get 5 Stars from me!
Your the best!
Rating: Unrated
Rating: Unrated
02/22/2014
Really! I very like it........
paper
Rating: Unrated
02/15/2014
These steps are very useful and efficient to Implement Iam very grateful that I have seen this article and it will be very helpful for me . Thanks
pay for essays
Rating: Unrated
12/09/2013
the dish and the taste looks really great.
write my essay
Rating: Unrated
09/17/2013
I just love reading posts that have the best intentions of educating people about different styles and techniques in cooking. Meet and have a talk with the best baton rouge therapist
Rating: Unrated
07/15/2013
türki ve dunyada bir hayli yaygın olan internet üzerinden arkadaslık sohbet ortamlarında keyifli dakikalar gecirmeniz mumkun hale geldigi günümüzde dunyamsin sizlerle..
Rating: Unrated
06/07/2013
This looks to be a delicious recipe. It must be mouthwatering for sure.
Fat Loss Factor
Rating: Unrated
05/14/2013
This post has helped me for an article which I am writing. Thank you for giving me another point of view on this topic. Now I can easily complete my article. Cheers
sacramento website design group
Rating: Unrated
05/08/2013
I like the way you explained the difficult topic with such details. This is something I have been exploring about for a long time and you really provided all details of this topic.
review to
Rating: Unrated
05/03/2013
I am interested in this subject matter and would like to explore out some more information as my colleague need information on this topic. Do you have any other post on this? Cheers!
wool rug cleaning new york
All Reviews for Pressure-Cooker Chicken Stock
- of Reviews
Reviews:
Most Helpful
Most Helpful
Most Positive
Least Positive
Newest
All Reviews for Pressure-Cooker Chicken Stock
- of Reviews
Reviews:
Most Helpful
Most Helpful
Most Positive
Least Positive
Newest
Reviews:
Most Helpful
Most Helpful
Most Positive
Least Positive
Newest
