Chicken or Turkey Stock (Pressure cooker)

Category: Soups, Stews and Chili

Cuisine: American

Ready in 1 hour 25 minutes
by jsotter30

Ingredients

2 1/2 - 3 pounds Chicken or turkey cut to 6 or 8 pieces

2 Stalks Celery cut to 3 to 4 chunks

2 Carrots large, cut to 3 to 4 chunks

2 Parsnips cut to 3 to 4 chunks

1 Onion coarsley choppped

1 Leek greens

5 Mushrooms optional

1/4 teaspoon Black peppercorns

1 teaspoon Kosher Salt

5 Sprigs Fresh parsley

1 Bay leaf

3 cups Cold water


Directions

1. Place all ingredients pressure cooker, with enough water to reach the maximum capacity advised by the manufacturer. 2. Lock the lid in place and over high heat and bring to HIGH PRESSURE. Adjust heat to maintain high pressure and cook for 30 minutes. 3. Let pressure drop NATURALLY, about 25 minutes, or use a QUICK-RELEASE method. Remove lid tilting away from you to allow any excess steam to escape. 4. Allow stock to cool slightly. Strain into a large storage container. Cover and refrigerate overnight. Remove the congealed fat from the top before using or freezing.

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