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Finally made chicken stock in the pressure cooker

I always save chicken backs, wing tips, hearts and gizzards,bones after boning and scraps from cleaning BSCB. The bags add up fast. Since my freezer runneth over I pulled out a 5lb bag of chicken scraps. Using my 6 qt pressure cooker I made 2 batches each combining chicken with an onion, celery, carrots and 2 qts of water. I cooked at pressure for 40 min then did a natural release. The bones were soft and crumbled to the touch. The stock was remarkably clear and all the scum was stuck to the bottom of the pressure cooker. This was a shocker. I had expected it to be all over the lid or suspended in the stock. I had to really scrub this out between batches. My last attempt at stock with 10lbs of scraps and bones and cooked for 8 hours did not produce the concentrated flavors I got with the pressure cooker.

The stock was light brown in color and gelled nicely when cooled. This will be my preferred method of making stock. The only problem is volume in the 6 qt. PC but can be made up in speed and multiple batches. This is also a nice way to make stock on the fly for immediate use.

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  1. Hi!

    Thanks for the tip! I'm going to try this one next time I need to make stock.

    -Mary
    www.BestinKitchen.com

    1. It is tempting to think that the liquid in a PC is great turmoil since it is hotter than (room pressure) boiling. But I've noticed that diced onions, when cooked in the PC, are very tender, but still intact. As with your experience, that suggests that vigorous bubbling does not occur.

      1 Reply
      1. re: paulj

        It makes sense that vigorous bubbling would not occur in a pressure cooker since it the internal pressure is above atmospheric. Not that I have any scientific data to back myself up - other than working daily with an espresso machine whose internal boiler is roughly 250F and since its' under pressure, it doesn't boil.

      2. I'm a huge fan of stock in the PC, but it's so easy that I make it in smaller batches. Whenever a chicken has been picked over, the carcass goes in the pot for an hour or so with scraps, giblets, and random veggies. (Tonight it's carrot scrapings, half an onion plus peels, and some celery that's gone limp.) The meat rack / trivet in the bottom of the cooker catches a fair amount of the scum and keeps it from caking up so hard.

        Skim the fat, pour the stock into those semi-disposable pint storage containers (Glad, Ziploc, whatever), and freeze.

        You can also mash the leftover solids with leftover rice or stale bread; dogs love it.

        1. Glad to hear you had good results doing stock in the PC. I broke down and bought a 10 cup Fagor a couple of months ago and actually made my first PC batch of chicken stock in it a couple of weeks ago. It was a revelation - I've been making conventional chicken stock for about 45 yrs or so and the PC product was probably the richest, best tasting ever. I didn't have the scum problem - must have just lucked out...

          3 Replies
          1. re: RWCFoodie

            RWC, I think that you mean 10 quart, Fagor not 10 cup which would be very small. Can you email me privately at jill@pressurecookingonline.com so I can catch up with you about your pressure cooker success?

            Stock is amazing in the PC and it saves a lot of money, too. Creative reuse at its best.

            1. re: The Veggie Queen

              Sorry it's been so long since I've looked at this thread.... You are correct TVQ - it's a 10 qt. Fagor - Thanks for the correction! Will email you...

              1. re: The Veggie Queen

                I have 1 1/2 L Hawkins, which would be 6-7 cups! Got it mainly for camping, when I fix meals for 2 with no left overs. It also had to fit the windscreen of my camp stove.

                Just got a 6 qt Fagor (Macy's sale). So far I'm pleased with it. Seems to be able to maintain pressure with lower heat setting than my old Presto 4qt.

            2. Just wanted to report back on this topic again: It is so cold, rainy and miserable in the SF Bay Area that some good chicken soup seemed appropriate (especially as we've just returned home from 2 weeks in Maui...).

              I pulled out a bag of frozen chicken necks, backs, wing tips, gizzards and hearts from 4 large chickens - don't know what it weighed. Used my 5 qt Fagor, 10 cups of water, a medium sized brown onion, unpeeled, cut in quarters, 1 good sized carrot cut in chunks, 1 parsnip cut in chunks, 3 stalks of celery chunked, 2 cloves of garlic slightly smashed, 2 bay leaves and about a dozen or so whole black peppercorns. Brought to a low boil, put lid on, brought up to pressure, turned down to maintain pressure, cooked for 30 min., let pressure come down naturally - and once again, the richest, most delicious chicken stock ever. Dear Husband and I like "boiled" chicken, so we munch the parts.

              Used the stock to make a wonderful soup with Turkish style coarse bulgur and small orange lentils. This recipe was published in the SF Chronicle food section several weeks ago in a 3-page spread on bulgur. If anyone is interested, I'll post a link...

              1 Reply
              1. re: RWCFoodie

                Thanks for a great thread. After reading this, I tried making chicken stock in my 6 qt manntra cooker. I used the leftover skin and bones of a Murray's rotisserie chicken from Fairway. The chicken was well seasoned with rosemary, thyme, lemon and garlic. I used 1 qt + 1 C water, which I used to swish the rotisserie container in order to get all of the juices into the pot. I followed your basic directions: bring up to pressure, cook 30 minutes, and let pressure come down naturally. I strained it, poured into a 1 quart ball jar, and refrigerated it overnight.

                The results were beautiful. I strained, poured into a 1 quart ball jar, and refrigerated it overnight. There was a skim of schmaltz on top of beautiful jellied stock.

                I've started making vegetable stock in the cooker. I keep a 1 qt zippy bag in the freezer to save up vegetable trimmings. When the bag is full, I add 5 C water, bring to pressure, cook for 15 minutes, then cool naturally