Chicken Stock

Chicken broth

Chicken Stock

4.50 from 8 votes
Cook Time 30 minutes
Total Time 30 minutes
Course Appetizers & Starters, Soups, Stews & Chilis
Cuisine American
Servings 6 cups
Calories 293 kcal


  • 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


  • 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.


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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