Easy Electric Pressure Cooker Chicken Stock Recipe

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Easy Electric Pressure Cooker Chicken Stock
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Ingredients
6
Count
Nutrition
751
Calories
Total time
90
Minutes
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Ingredients:

Directions:

  1. Remove the neck and gizzards from the chicken. Place the neck and the chicken, breast side up, into the pressure cooker and add 2 cups of water. Set aside gizzards. Secure the lid. Cook at high pressure for 25 minutes, and allow for natural pressure release. (If your chicken is over 5 pounds, add a few extra minutes to ensure it cooks all the way through.).
  2. Remove chicken and neck from cooker. Do not remove the liquid! Place chicken in a casserole dish or a deep plate to catch drippings, and allow it to cool enough to touch it.
  3. In the meantime, place the frozen scraps into the hot cooker to begin thawing. You don't have to thaw them ahead of time, the cooker will do that. I just dump the bag, then place the bag right back in the freezer for the next batch.
  4. Take off your rings!
  5. Harvest all meat from chicken for later use. I use three bowls: meat, bones/other good stuff, and skin. When in doubt, put it in the bone-bowl. If you get a little skin in there, that's okay - you'll just skim the fat off later anyway.
  6. I do not use a knife for this process. The meat should just about fall off the bones. If you're having a really hard time, it may not be cooked all the way through. You can see from the pictures that the chicken breasts come off almost whole, and the dark meat just falls into the bowl. There is very little in the third bowl - that's all I'm going to throw away. The rest gets used.
  7. Either freeze or refrigerate the chicken harvested - I usually get 4-5 cups.
  8. Throw away the skins.
  9. Next, I try to chop the bones up as small as possible and place the pieces into the cooker. I have a a good pair of boning shears that make short work of this. The more you can chop up the bones, the more of the gelatin you can release to give your stock that beautiful jiggle when it's done. You know you have a beautiful stock when it dances like Jello!
  10. Also, dump any juice that seeped out during the harvesting process back into the cooker.
  11. So now, you have a little bit of liquid, all your veggies, and your chopped up chicken bones. Cut up the gizzards and toss them on top, along with the bay leaves and peppercorns. This is when I usually add a few more celery leaves, and maybe a little extra parsley. (See picture).
  12. Fill to Max-fill line with water. Secure the lid, and set the cooker to cook at high pressure for 25 minutes, then allow for natural release. It will take a while to come up to pressure because the cooker is so full.
  13. Place 2 layers of cheesecloth over a strainer and place the strainer over a LARGE bowl. VERY carefully, pour the contents of the cooker into the strainer, allowing the liquid to run through.
  14. Allow the solids to cool to the touch, then gather the ends of the cheesecloth and press/squeeze as much liquid as you can out of the solids. I shift the solids around and squeeze again a couple times to get as much out as possible.
  15. Some people like to skim the fat off while it is still liquid. I don't. I think that's too much work. I'd rather peel it off in chunks after refrigerating, when it is hard.
  16. Please, please make sure you're practicing safe food prep - you can't just stick the bowl of steaming hot chicken stock into the fridge and think that the temp will come down fast enough to prevent the growth of bacteria.
  17. I usually put the bowl into my sink in an ice bath, and every few minutes, I *gently* stir the stock. After the temp has come down, I'll move it to the fridge overnight.
  18. In the morning, scrape off the congealed fat that has risen to the top. Watch that stock jiggle! Divide into freezable containers in various sizes and freeze until needed.
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 751.35 Kcal (3146 kJ)
Calories from fat 137.72 Kcal
% Daily Value*
Total Fat 15.3g 24%
Cholesterol 267.7mg 89%
Sodium 535.04mg 22%
Potassium 2264.28mg 48%
Total Carbs 124.21g 41%
Sugars 0.01g 0%
Dietary Fiber 37.87g 151%
Protein 48.8g 98%
Vitamin C 109.4mg 182%
Vitamin A 3.4mg 113%
Iron 15.2mg 84%
Calcium 248.6mg 25%
Amount Per 100 g
Calories 70.88 Kcal (297 kJ)
Calories from fat 12.99 Kcal
% Daily Value*
Total Fat 1.44g 24%
Cholesterol 25.26mg 89%
Sodium 50.48mg 22%
Potassium 213.62mg 48%
Total Carbs 11.72g 41%
Sugars 0g 0%
Dietary Fiber 3.57g 151%
Protein 4.6g 98%
Vitamin C 10.3mg 182%
Vitamin A 0.3mg 113%
Iron 1.4mg 84%
Calcium 23.5mg 25%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

  • salty
  • savory
  • bitter
  • sweet
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Recipe Tags

Weightwatchers Points

  • 15.5
    Points
  • 19
    PointsPlus

Good Points

  • low fat,
  • saturated fat free,
  • low sodium,
  • sugar free,
  • good source of fiber

Bad Points

  • High in Sodium

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