Homemade Chicken Stock - 2 Ways (Pressure Cooker vs Stock Pot)
Updated: Jan 15, 2020
Stock Pot Chicken Broth
Recipe by shereen pavlides
If using the chicken meat to make soup or to consume for another use, DO NOT pressure cook. The time needed to make a flavorful stock will over cook the chicken.
1 (4 pound) whole chicken - tie the legs
4 - 5 celery stalks
4 carrots - peeled
1 large onion
1/2 tablespoon black peppercorns
2 bay leaves
1 small bunch fresh thyme sprigs
1 small bunch Italian parsley with stems
Add chicken into an 8-quart stock pot. Chop the celery, carrots and onions, so they easily fit into the pot. Toss into the pot, along with the remaining ingredients. Pour 16 cups cold water into the pot. Bring to a boil over high heat, then immediately reduce heat to simmer and cook until the chicken is cooked through, about 1 hour. Skim and remove the foam as it rises to the surface while simmering.
Remove the chicken. Let it cool. {Note: continue simmering the broth (covered) while waiting for the chicken to cool}. Shred the chicken meat off the bones. Discard the skin. Return the bones back to the broth. Cover. Continue simmering for 3 hours. Remove from the heat.
{Note: If you’re not making soup with the chicken, save it for another preparation}.
Strain and drain the stock into a large bowl. Discard stock remains from the strainer and line the strainer with cheesecloth and pass the stock a second time through the cheesecloth lined stainer, for a cleaner stock. Season to taste, generously with kosher salt.
{Yields about: 3 quarts broth}.
To Store: Cool and store broth in a tight fitted container and place into the refrigerator for up to 1 week or in a freezer safe container for up to a few months.
{Note: Skim and remove any fat congealed at the top of the stock after refrigerated}.
Pressure Cooker Chicken Stock
Recipe by shereen pavlides
1 whole cooked or roasted chicken carcass
4 - 5 celery stalks
4 carrots - peeled
1 large onion
1/2 tablespoon black peppercorns
2 bay leaves
1 small bunch fresh thyme sprigs
1 small bunch Italian parsley with stems
Add chicken carcass into a 6-quart pressure cooker insert pot. Chop the celery, carrots and onions, so they easily fit into the pot. Toss into the pot, along with the remaining ingredients. Pour cold water into the pot, to fill up to the 2/3 line (inside the pot). Important: Do not exceed the 2/3 line inside the pot.
Pressure cook on HIGH for 1 1/2 hours. Use natural release. Strain and drain the stock into a large bowl. Discard stock remains from the strainer and line the strainer with cheesecloth and pass the stock a second time through the cheesecloth lined stainer, for a cleaner stock. Season to taste, generously with kosher salt.
{Yields about: 3 quarts}.
To Store: Cool and store in a tight fitted container and place into the refrigerator for up to 1 week or in a freezer safe container for up to a few months.
{Note: Skim and remove any fat congealed at the top of the stock after refrigerated}.
This recipe sounds perfect for those evenings when I want something warm and satisfying without making an elaborate dinner. I like the idea of letting the chicken and creamy sauce take center stage. Thanks for sharing your Baked Chicken with Alfredo Sauce No Pasta recipe!
I Like your recipes and I did this today. I had a store bought rotisserie chicken and used all the bones and skins to make the stock. My only change was adding rosemary. It comes out with good flavor and having not cooked the chicken in it and just the carcas and already cooked skin, rendered little if 0 fat. But there was a depth of flavor lacking. I think you have to cook chicken from scratch and double cook the carcass to get a really good, deep stock.
His first series watch has a champagne dial. And with the buzz link around "dore" dial Pateks right now, this one hits hard. Then you have a link second link series watch – arguably the most desired series by most – a third series in pink gold, and his fourth series? It's actually the final 2499/100 made.
What we know is that the Swiss watch industry has survived crises link for more than 400 years, and it will survive this one. The link COVID-19 crisis will end at some point. When it does, as the FH's Pasche put it in the final line of his letter, "The Swiss watch industry will be there to answer the call when people are once again able link to experience positive emotions."
Some of the most link beautiful lacquer work this year comes from Chopard, with the 12th year of their use link of Urushi lacquer for the dial, hand-crafted in Japan by a world-renowned artisan using the Maki-e technique. The golden dragon has caught its pearl (good for him; everyone else is still trying) and has some pretty comical eyes, but as a whole, it just works. link Plus, kudos to the company for not just going with red and gold as the main colors like most other brands.