Chicken Stock

  • Yield:10 cups chicken stock
  • Time:
    1 hr, 41 mins show details

This is meant to be as lazy of a chicken stock as possible while still delivering a rich, flavorful stock. This recipe uses an electric pressure cooker, but it could just as well be done at a low simmer for a long time with the same ingredients.

Tags: liquid, umami, boiled, staple, soup

Ingredients

  • 1
    roasted chicken carcass/skin, Tested for this recipe: a rotisserie chicken purchased at a store, meat reserved for other uses.
  • 1
    onion, quartered, spanish or white works well, but so does red if you like the the bite
  • 2
    carrot, medium, chopped into 2-3" pieces
  • 2
    celery stalks, chopped into 2-3" pieces
  • 1
    parsnip, medium, chopped into chunks
  • 1
    turnip, medium-small, chopped into chunks optional
  • ½
    parsley bunch roughly chopped, Use this as an opportunity to use stems that are long and otherwise not as useful
  • 4
    thyme sprigs
  • 1 tablespoon
    black peppercorns
  • 1
    garlic head, chopped in half, revealing all garlic
  • 10 cups
    water, this is an arbitrary number; I simply fill my pressure cooker to just below the "MAX" level.
  • 2
    bay leaf
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Equipment

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Preparation

  1. 10 mins

    Heat the pot up without any liquid/oil and place chunks of onion, parsnip, and garlic cut face down for 5-10 minutes. This should smell aromatic (sweet, peppery) and produce a healthy char on all three elements. Take care not to blacken the garlic, however.

  2. Give the veggies a nudge/flip to get them un-stuck.

  3. Add the rest of the ingredients (ensuring the water level is below the "MAX" line for your pressure cooker if you're using one)

  4. 1 hr, 30 mins

    Pressure cook for 30 minutes (this includes probably ~20-45 minutes of warm-up time depending on the temperature of your water). Let it naturally depressurize for another 15 minutes.

  5. Release pressure, bones/vegetable pieces, and strain through either a fine wire mesh or cheese cloth. Store in fridge for up to a week or freeze for whenever.

  6. 1 min

    optional

    At time of use, optionally remove the solidified fat cap. This is easy to do after the stock has been refrigerated for a day. It is less easy when still hot.

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