1/2 Photos of Pressure cooker chicken stock
Hey Jude's Note:
I save chicken parts in a plastic zip-loc bag in the freezer and when I have enough, I make this stock. This is a really easy, fast way to make good homemade chicken stock. I freeze the stock in a variety of amounts; ice cube sized, one cup and 2 quarts.
My Private Note
Units: US | Metric
- 1Combine all the ingredients in the pressure cooker.
- 2Cover and bring up to high (15 lbs) pressure.
- 3When control is jiggling vigorously, reduce the heat so it jiggles about 2-4 times per minute and cook for 25 minutes.
- 4Release the pressure, either by letting the cooker sit until pressure is naturally released, or by carefully running cold water over the cooker (use mitts and clear the sink before releasing pressure that way).
- 5Strain the stock and refrigerate until the fat solidifies; remove the fat and refrigerate for up to 3 days, or freeze.
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Nutritional Facts for Pressure cooker chicken stock
Serving Size: 1 (3215 g)
Servings Per Recipe: 1
- Amount Per Serving
- % Daily Value
- Calories 358.1
- Calories from Fat 175
- Total Fat 19.5 g
- Saturated Fat 5.4 g
- Cholesterol 125.8 mg
- Sodium 147.5 mg
- Total Carbohydrate 3.7 g
- Dietary Fiber 1.0 g
- Sugars 1.8 g
- Protein 39.4 g