Homemade Chicken Stock
A simple, flavorful recipe for homemade chicken stock using a leftover roasted chicken carcass. This recipe uses a pressure cooker to create a rich, golden broth that's perfect as a base for soups, stews, and sauces.
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A simple, flavorful recipe for homemade chicken stock using a leftover roasted chicken carcass. This recipe uses a pressure cooker to create a rich, golden broth that's perfect as a base for soups, stews, and sauces.
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Place the roasted chicken carcass into the pot of a pressure cooker.
Roughly chop the carrots and celery into large chunks and add them to the pot.
Peel the onion, roughly chop it into large chunks, and add it to the pot.
Add the fresh dill, thyme, parsley, and bay leaves to the pot.
Add the black peppercorns.
Fill the pot with water up to the 2/3 max fill line.
Secure the lid on the pressure cooker and cook on high pressure for 1 hour and 30 minutes.
Once cooking is complete, carefully perform a quick release of the pressure.
Strain the stock through a large colander or fine-mesh sieve into a large bowl. Press on the solids with a spoon to extract all the liquid.
Season the finished stock with a little kosher salt to taste.
Let the stock cool completely before portioning into containers for storage in the refrigerator or freezer.
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