Roasted Chicken Stock (Pressure Cooker)

“This is my shortcut chicken stock. I like the flavor better starting with a leftover roasted chicken carcass compared to raw chicken pieces.”
READY IN:
45mins
YIELD:
8 cups
UNITS:
US

Ingredients Nutrition

Directions

  1. Add all the ingredients to the pressure cooker.
  2. Lock on the lid and bring to pressure over high heat.
  3. Reduce heat to medium and cook for 40 minutes.
  4. Let the pressure drop naturally.
  5. Remove the lid and strain through a cheesecloth lined colander.
  6. Cool in the fridge, skim off the fat, and use or divide up for freezing.

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