Chicken Stock

Name: Chicken Stock
Cook time: 30 min
Total time: 30 min
Ingredients: 2 pounds bone-in chicken parts (backs, wings, and necks); 1 medium onion (peeled and cut in half); 1 celery stalk (cut in several pieces); 1 large carrot (peeled and cut into pieces); 2 large sprigs of parsley; 6 peppercorns; 1 bay leaf; Salt and freshly ground pepper (to taste); 6 cups of water

Chicken Stock

4.43 from 7 votes

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Cook Time 30

Total Time 30

Course Appetizers & Starters, Soups, Stews & Chilis

Cuisine American

Servings cups

Calories 293 kcal

Equipment

Electric Multi-Cooker

Electric Pressure Cooker

Ingredients

▢ 2 pounds bone-in chicken parts backs, wings, and necks
▢ 1 medium onion peeled and cut in half
▢ 1 celery stalk cut in several pieces
▢ 1 large carrot peeled and cut into pieces
▢ 2 large sprigs of parsley
▢ 6 peppercorns
▢ 1 bay leaf
▢ Salt and freshly ground pepper to taste
▢ 6 cups of water

Instructions

Combine all the ingredients in the cooker; close the lid of the cooker, and set the regulator knob to the pressure position. Pressure cook on HIGH for 30 minutes.
When the time is up, release pressure. Once all the pressure is released, open the cooker.
Strain the remaining liquid with a sieve, pressing the food with the back of a wooden spoon to extract as much of the liquid as possible. Discard what remains in the sieve.
Cool the broth, then refrigerate overnight and remove any congealed fat that has collected on the surface.

Nutrition

Calories: 293kcalCarbohydrates: 3gProtein: 21gFat: 21gSaturated Fat: 6gCholesterol: 126mgSodium: 120mgPotassium: 323mgFiber: 1gSugar: 1gVitamin A: 1827IUVitamin C: 2mgCalcium: 25mgIron: 1mg

Food Group Meat & Poultry

Keyword Affordable, Easy, Quick

Cooking Method Pressure Cooking

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