Pressure Cooker Chicken Stock
- Total Time
- 2 hours
- Rating
- Comments
- Read comments
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Ingredients
- 1½pounds chicken wings, chopped
- 1tablespoon vegetable oil
- 1cup peeled, thinly sliced onions (1 small onion)
- ½cup peeled, thinly sliced carrots (1 small carrot)
- ½cup trimmed, thinly sliced leeks (1 small leek)
- 2teaspoons thinly sliced garlic (1 large clove)
- 1½pounds skinless, boneless chicken thighs, ground
- 2teaspoons parsley leaves and stems (about 1 sprig)
- 1teaspoon black peppercorns
Nutritional analysis per serving (2 servings)
61 calories; 4 grams fat; 1 gram saturated fat; 0 grams trans fat; 2 grams monounsaturated fat; 1 gram polyunsaturated fat; 1 gram carbohydrates; 0 grams dietary fiber; 0 grams sugars; 5 grams protein; 23 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Put chopped wings in a pot and cover with about 4 cups cold water. Bring to a boil over high heat, then immediately turn off heat and drain chicken.
- Step 2
Pour oil into a pressure cooker over medium heat. Add onions, carrots, leeks and garlic, and sauté until softened but not browned, about 5 minutes. Add blanched wings, ground chicken, parsley and peppercorns; cover with about 4 cups of cold water and seal pressure cooker. Set pressure gauge at 1 bar or 15 pounds per square inch, turn heat to high and when steam starts to escape, turn to low and cook for 1½ hours. Let cool before removing lid. Strain through a fine sieve, discarding solids. Refrigerate and skim off any fat.
- For a brown stock, roast chopped wings and ground thigh meat for about 30 minutes at 425 degrees before pressure cooking.
Private Notes
Comments
I use carcasses from leftover roast chicken from the grocery store plus the skin and any juices left in the container. I freeze them until I have about 3 plus trimmings from vegetables like leeks, carrots, celery and make stock in my pressure cooker from that. I don't brown or saute anything, I cook it at high pressure for 30 minutes and I have stock. I keep a bag in the freezer for these things just for this purpose. Saves money too.
Why am I blanching the wings first? Seems like a waste of time and water...?
Blanching the wings first releases the albumin - the white scum and foam that floats to the surface. If scum is not carefully spooned off, it can dissolve in to your stock making it cloudy. Roasting the wings first is another solution.
Good god, don't blanch the wings! You'll lose all the fat for your schmaltz. I made this yesterday but with 4+ pounds of wings. It was so gelatinous I could scrape the schmaltz off with a spatula, then I put it in little prep cups and froze it for later goodness.
Question: How do I compute the 15 pounds per square inch for pressure cooking? I have an Instant Pot, which computes minutes and high, low, normal settings, and doesn't have a bar, that I know of. Thank you.
The Instant Pot’s high setting is 12 psi. Its high setting will work fine for this stock recipe.
Very nice stock, but a lot of ingredients for just 1 quart
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