Put all of the ingredients in an electric or stovetop pressure cooker and cover with about 2 quarts (1.9L) of cold water. Make sure not to fill the pot past the max-fill line, but it's okay if a few things stick out of the water.
Source: https://www.seriouseats.com/pressure-cooker-chicke
1. Put all of the ingredients in an electric or stovetop pressure cooker and cover with about 2 quarts (1.9L) of cold water. Make sure not to fill the pot past the max-fill line, but it's okay if a few things stick out of the water.
2.Close the stove and bring to high pressure. Cook for 45 minutes at high pressure. Let the pressure in the pot go down. This can be done by letting it cool to room temperature (for the cleanest stock) or by quickly letting steam out of the pressure-release valve on the cooker. (Using the release valve will make the stock boil, which could make it less clear, but this shouldn't be a problem unless you're making consommé or something else that needs the broth to be clear.)
3. Remove the fat from the stock, strain it, and then use it as you wish or freeze it for up to six months.
Different tools
Pressure pot, either electric or gas, and a fine-mesh sieve
Stock can be made from many different parts of a chicken. The breast meat makes the most flavorful stock, but it is also the thinnest and most expensive. Use cheaper parts with lots of collagen, like wings, backs, and feet (the feet will make the most gelatin-rich stock). You can also add any raw or cooked bone bits you've been saving.
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Serving Size: 1 Serving (12g) | ||
Recipe Makes: 1 Servings | ||
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Calories: 18 | ||
Calories from Fat: 1 (6%) | ||
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Amt Per Serving | % DV | |
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Total Fat 0.1g | 0 % | |
Saturated Fat 0g | 0 % | |
Monounsaturated Fat 0g | ||
Polyunsanturated Fat 0g | ||
Cholesterol 0mg | 0 % | |
Sodium 2mg | 0 % | |
Potassium 48.1mg | 1 % | |
Total Carbohydrate 4g | 1 % | |
Dietary Fiber 0.3g | 1 % | |
Sugars, other 3.7g | ||
Protein 0.8g | 1 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 18
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