Pressure Cooker Chicken Stock
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.
Equipment
- Pressure Cooker (8 qt)
- Cheese cloth
- Colander
Ingredients
- 3 pounds chicken feet, cleaned
- 2 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
Salt. Use Kosher salt if you can. Start with a lesser amount than you’d think you’d need. You can always add salt to the finished stock. Removing salt is practically an impossibility, so add with caution. I wouldn’t add more than a tablespoon if you’ve used about 3 pounds of chicken feet and covered with water by about 2 inches. Please, do not taste the water for salt when it’s been added to the chicken for sake of not contracting a sickness.
You can pour the stock into jars and process according to directions for canning. Be sure you use the correct process for stock. I usually freeze my stock to save some time. You can use a pressure cooker or large canner to process correctly. Ball has a book on canning. There are multiple websites and videos to learn how to can your stock.
Tried this recipe?Let us know how it was!