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Nov 9, 2011 09:21 AM

Chicken stock pressure cooker

Has anyone made chicken stock in the pressure cooker? If so how did it turn out?

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    1. My Mom has always made her Chicken stock in the pressure cooker and it is great.
      I also do so at home.
      The results: beautiful, golden, richly flavored, crystal clear stock.
      I highly recommend it.

      1. Turns out great. Try to keep venting to a bare minimum to maximize flavor. Beside that, there's nothing to it if you already know both how to use a PC and how to make stock normally.

        You can get great results in anywhere between 10 minutes and 2 hours at full pressure, depending on your intended effect and also whether/how finely you chop the chicken before cooking.

        4 Replies
        1. re: cowboyardee

          Like cowboyardee, chicken stock in a PC is the best. My typical procedure is to load it up with chicken scraps that I save from breaking down chickens and cooking for about an hour then doing a natural cool down. Seems most all the scum get's stuck to the bottom of the pot. I place a colander over another pot and line it with paper towels then pour into the colander to end up with a fairly clear stock. The gel factor is off the charts and bones crumble between your fingers.

          My kids have been making fun of me for quite a while because my freezers contain many bags of bones. Well bones, trimmings and giblets minus the liver.

          The only negative is the volume of stock I can get out of my 6 qt PC. I can usually get about 12 cups per batch and I fill higher than half way. Usually 3/4 of the way up with water. I use about 3-4 # of bones/scraps per batch. I sometimes do two batches back to back to clear room in my freezer for more BONES.

          I will never make stock any other way as long as I have the PC.

          1. re: scubadoo97

            I don't collect scraps or bones as I am a single provider, and can't collect enough. There is just not enough for stock.
            I buy a sack of fresh chicken carcasses at the Asian store, for a dollar, and make 1.5 liters of clear stock, gelled, in the pressure cooker. A high ratio of chicken bones to water is the key to a good foundation for your stock. Pressure cooking helps, to keep it clear, and reduce the time by half.

            1. re: jayt90

              The Asian connection is not an option where I live but what a deal that is. We are empty nesters (at least for now) so it's just 2 of us but it doesn't take long to save up a bag of chicken backs, wing tips, trimmings from BSCB, and giblets to make a pot of stock.

              1. re: scubadoo97

                The Whole Foods in Reno sells chicken backs for like $0.69/lbs. Great deal, and they don't take the oysters off either, so you can pick the oysters, and make stock. You can also peel off the chicken back fat and make Gribenes.

        2. You wouldn't get much quantity if that is an issue. The easiest way I know to make chicken stock is in the slow cooker. I put three or four leg-thigh combo pieces in it with a stalk or two of celery and a large chopped onion and fill the crock with water within an inch of the top. Cook all night. Put colander in large bowl in the sink. Pour into colander. What stays in colander gets thrown out. What goes through into bowl is stock. Yields about 5 pints.

          4 Replies
          1. re: Querencia

            The quantity you make is only dependent on the size of your pot regardless of what kind of pot it is. Since the OP did not say how large the cooker is I do not know what you base this on.
            I am pretty sure that there are pressure cookers much larger than your slow cooker.
            Not to mention that a slow cooker uses more energy and takes more time.

              1. re: chefj

                i ordered one of those, not having done the math in my head, and it was damn near as big as a jacuzzi. It barely fit on the stovetop, which is fairly big. I had to send it back, as much as i loved the thing it was way, way, WAY too much pot for my kitchen.

              2. re: Querencia

                I prefer the slow cooker too. I've used the pressure cooker a couple of times but my stock always winds up thin and light compared to on the stove or in the slow cooker.

                My favorite part is not having to stow the carcass after dinner, it goes straight in the pot! Add a cut up onion, a couple of broken carrots & celery stalks, a bay leaf, some peppercorns, some garlic, and water to cover. I usually let it run about 24h and then strain it with a pasta pot (a stock pot with a fitted colander) and then chill in mason jars. The jars mean I'm not putting a big pot of hot stock in the fridge. After it's chilled, scrape off the fat and freeze.

              3. I do. I use a whole chicken, which I cut in half and for maximum richness, I add a container of commercial chicken broth. I use the usual aromatics, as well as bay leaf, peppercorns, whole cloves, and a sprig of rosemary if I have one around. I add a little more water to the pot, lid it and bring it up to pressure on the high heat burner. (2 elements) I have the pot on high; when the knob on the pressure indicator comes up, I back the heat off to medium. When the pot hits full pressure I back the heat down to medium on the single element setting. The pot will produce a nice little put-putting sound.

                I usually cook the chicken about 20 minutes, timed from the time the pot hits full pressure. I either let the pot cool off the burner, or cool it quickly under the faucet. I then carefully take the chicken off the bone, reserve it, and replace the bones in the broth. I take the aromatics out at the same time. I repeat the previous PC procedure for about another 20 minutes. The key is not to cook this at full pressure, but to have as low as possible and still have pressure.

                I also do this with chicken and turkey carcasses. You don't have to use commercial chicken broth, but the flavor is so improved doing it this way, that I usually do.

                I store the broth in clean plastic fridge containers. I lid them tightly, let them cool for an hour, and then refrigerate. I leave the fat congealed on the top, because it protects the wonderful broth below. Try to use within 2 weeks.

                Hope this helps.