Pressure Cooker Chicken Stock
Prep Time: 10 minutes | Cook Time: 1 hour, 50 minutes | Cool Time: 1 hour | Total Time: 3 hours, approx. | Yields: 4 quarts, approx.
There’s just something super-comforting about homemade stock, whether it’s chicken or vegetable or beef or even shrimp stock. Making stock at home not only provides the satisfaction of accomplishing a goal, but it’s much healthier than what comes in a can or box. Yes, I use store-bought on occasion, mainly for convenience. But as far as flavor and nutrients, you cannot beat homemade stock.
I used to use a whole chicken for stock, but then I read that chicken feet make even better stock! Those little guys might look kind of creepy-looking for those who don’t consume or use them on a regular basis. There’s not a lot of meat on the feet, but lots of collagen. Healthline.com says, “Chicken feet provide a fair amount of protein in the form of collagen, as well as fat and some vitamins and minerals.” If you’re interested, they have a great article here.
You’ll want some aromatics that will infuse with the stock as it cooks. Water is essential for stock, but adding peppercorns, bay leaves, etc… makes an awesome stock. I always ladle some into a bowl, hot from the pot, and drink it. It’s just amazing. Plus, I can taste for any extra salt that may be needed.
Pressure Cooker Chicken Stock
Equipment
- Pressure Cooker (8 qt)
- Cheese cloth
- Colander
Ingredients
- 3 pounds chicken feet, cleaned
- 4 dried bay leaves
- 2 tablespoons whole peppercorns
- 2 onions, quartered
- 4 carrots, chopped
- 4 celery ribs, chopped, plus leaves if attached
- 4 garlic cloves, smashed
- water, to cover
- kosher salt, see Notes
Instructions
- Bring 3 quarts of water to a boil in your pressure cooker. Add the chicken feet and bring to a rolling boil. Boil feet for 5 minutes. You are removing any impurities so that your stock is not cloudy.
- Drain the water. You can pour the water and feet into a colander or do the balancing act over the sink of draining without the feet falling into the sink. Good luck!
- Place the chicken feet, bay leaves, peppercorns, onion, carrots, celery, onions, carrots, celery, garlic, and 3-4 teaspoons of salt in the pressure cooker.
- Cover the ingredients with fresh water, enough to cover by about 2 inches, but not past the “max” line in your pressure cooker.
- Secure the lid to the pressure cooker and set the valve to high over high heat.
- Once the indicator pops up (or however your cooker alerts you of pressure), lower the heat to medium and cook for 1 ½ hours.
- Allow the pressure cooker to release naturally.
- Once the indicator drops (or however your cooker alerts you pressure has completely released), carefully remove the lid, opening it away from you.
- Allow the stock to slightly cool for another 15 minutes, longer if you prefer.
- Place cheesecloth inside a colander and place colander over a large bowl. VERY CAREFULLY, strain the stock into the bowl. Discard solids. Allow the stock to cool, about an hour on the counter.
- Once the stock is cooled to room temperature, pour the stock into freezer-safe jars. Label with the date and content for future reference.
Notes
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