How To Make Chicken Stock In An Electric Pressure Cooker

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Introduction

Chicken stock is a versatile and flavorful ingredient that forms the foundation of many dishes. Whether you’re making soups, stews, or sauces, having a batch of homemade chicken stock on hand can take your culinary creations to the next level.

In this article, we’ll show you how to make chicken stock in an electric pressure cooker. This modern kitchen appliance is a time-saving tool that greatly reduces the cooking time compared to traditional stovetop methods. With the power of pressure cooking, you can achieve a rich and flavorful chicken stock in a fraction of the time it would normally take.

So, let’s gather our ingredients, dust off our electric pressure cookers, and dive into the wonderful world of homemade chicken stock!

Equipment Needed

To make chicken stock in an electric pressure cooker, you will need the following equipment:

• Electric pressure cooker: Make sure your pressure cooker has a minimum capacity of 6 quarts to accommodate the ingredients comfortably.
• Measuring cups and spoons: These will help you accurately measure the ingredients.
• Cutting board and knife: You’ll need a sturdy cutting board and a sharp knife to prep the ingredients.
• Strainer: A fine-mesh strainer will come in handy for removing any solids from the stock.
• Bowl or large pot: You’ll need a container to strain the stock into.
• Storage containers: Have a few airtight containers ready to store the chicken stock.

With these essential tools at your disposal, you’ll be well-equipped to start making delicious homemade chicken stock in no time.

Ingredients

To make chicken stock in an electric pressure cooker, you will need the following ingredients:

• 2-3 pounds of chicken bones (such as chicken carcasses, wings, or necks)
• 1 onion, roughly chopped
• 2 carrots, roughly chopped
• 2 celery stalks, roughly chopped
• 4-6 cloves of garlic
• 1 bay leaf
• 1 teaspoon of whole black peppercorns
• Handful of fresh herbs (such as parsley, thyme, or rosemary)
• 8 cups of water

These ingredients will help create a flavorful and aromatic chicken stock that can be used as a base for a variety of recipes.

Note: You can customize the ingredients based on your preferences. Feel free to add other aromatics like leeks or ginger, or adjust the quantities to suit your taste.

Step 1: Prepare the Chicken

The first step in making chicken stock in an electric pressure cooker is to prepare the chicken. If you’re using chicken carcasses, wings, or necks, make sure they are cleaned and free of excess fat. You can ask your butcher to provide you with chicken bones specifically for making stock.

Next, place the chicken bones in a large bowl and rinse them under cold water to remove any impurities. Pat them dry using paper towels.

If you prefer a richer and more concentrated stock, you can roast the chicken bones before adding them to the pressure cooker. Simply spread the bones on a baking sheet and roast them in a preheated oven at 400°F (200°C) for about 30 minutes, or until they turn golden brown. This step is optional but can add a depth of flavor to your stock.

Once the chicken bones are ready, you can move on to the next step of preparing the vegetables and aromatics for your chicken stock.

Step 2: Add the Ingredients to the Pressure Cooker

Now that you have your prepared chicken bones, it’s time to add the remaining ingredients to your electric pressure cooker. Remember, the vegetables and aromatics play a crucial role in enhancing the flavor of your chicken stock.

Start by placing the chicken bones into the pressure cooker, followed by the roughly chopped onion, carrots, and celery. These aromatic vegetables add a wonderful depth of flavor to the stock.

Next, add the cloves of garlic, bay leaf, whole black peppercorns, and a handful of fresh herbs such as parsley, thyme, or rosemary. These herbs will infuse the stock with their aromatic essence.

Finally, pour in 8 cups of water. Make sure not to exceed the maximum fill line of your pressure cooker.

Once all the ingredients are in the pressure cooker, give them a gentle stir to ensure they are well-distributed.

Now that the ingredients are all set, let’s move on to the next step and set the pressure cooker for cooking.

After making chicken stock in an electric pressure cooker, let it cool before straining to avoid burning yourself and to allow the flavors to fully develop.

Step 3: Set the Pressure Cooker

Setting the pressure cooker properly is crucial to achieving a flavorful and well-cooked chicken stock. Here’s how to do it:

1. First, ensure that the sealing ring is properly in place on the lid of your electric pressure cooker.
2. Place the lid securely on the pressure cooker and lock it into position.
3. Set the pressure release valve to the “Sealing” position. This will allow the pressure to build up inside the cooker.
4. Select the “Soup” or “Manual” setting on your pressure cooker. Set the cooking time to 30-40 minutes on high pressure.
5. After adjusting the settings, start the pressure cooker. You will notice that it takes a few minutes for the pressure to build up before the cooking process begins.

Once the cooking time has elapsed, the pressure cooker will automatically switch to the “Keep Warm” setting. At this point, it’s time to release the pressure and move on to the next step.

Note: The cooking time mentioned above is a general guideline. You can adjust it based on your preference and the power of your pressure cooker. Longer cooking times will result in a more flavorful and concentrated stock.

Now that the cooking process is complete, let’s move on to releasing the pressure safely.

Step 4: Release the Pressure

After the cooking time has elapsed, it’s time to safely release the pressure from your electric pressure cooker. There are two methods for releasing the pressure: natural release and quick release.

Natural Release: With the natural release method, you allow the pressure to naturally decrease over time. This method is ideal for foods that are more delicate and can benefit from gentle cooking. To perform a natural release, simply let the pressure cooker sit undisturbed for about 10-15 minutes after the cooking time has completed. Then, carefully open the pressure release valve to release any remaining pressure. Ensure that all the pressure has been released before opening the lid.

Quick Release: The quick release method involves manually releasing the pressure from the cooker. This method is suitable for foods that require a shorter cooking time or for when you’re in a hurry. To perform a quick release, carefully turn the pressure release valve to the “Venting” position. Be cautious of the hot steam that will escape from the valve. Once the pressure has been fully released, open the lid of the pressure cooker.

After the pressure has been released, you can now proceed to the next step of straining the chicken stock.

Note: Always follow the manufacturer’s instructions for releasing the pressure on your specific model of electric pressure cooker.

Step 5: Strain the Stock

After the pressure has been released and it is safe to open the lid of your electric pressure cooker, it’s time to strain the chicken stock to remove any solids and impurities. Follow these steps to ensure a smooth and clear stock:

1. Place a fine-mesh strainer over a large bowl or pot.
2. Carefully pour the contents of the pressure cooker into the strainer. The strainer will catch any bones, vegetables, and herbs, leaving behind the flavorful liquid.
3. Use the back of a spoon or ladle to gently press down on the solids in the strainer, extracting any remaining liquid from them.
4. Discard the solids caught in the strainer. They have served their purpose in imparting flavor to the stock.

You now have a beautifully strained chicken stock that is ready to be used in various recipes. Its rich flavor and depth will enhance any dish you decide to prepare.

If you prefer a completely clear stock, you can strain it again through a cheesecloth or a fine muslin cloth for an even smoother finish.

Now that the stock is strained, let’s move on to the final step — storing it for later use.

Step 6: Store the Chicken Stock

Now that you have prepared and strained your homemade chicken stock, it’s time to store it properly to maintain its freshness and flavor. Follow these steps to ensure your stock stays delicious for future use:

1. Allow the chicken stock to cool completely before storing. You can speed up the cooling process by placing the bowl or pot in an ice bath.
2. Once the stock has cooled, transfer it into airtight containers, such as glass jars or plastic containers with tight-fitting lids.
3. Label the containers with the date and contents of the stock for easy identification.
4. Store the chicken stock in the refrigerator for up to 4-5 days. If you are not planning to use it within that timeframe, you can freeze it for longer storage.
5. If freezing the chicken stock, leave some extra room in the containers to allow for expansion during freezing. Alternatively, you can freeze smaller portions in ice cube trays for convenient single-use portions.
6. When ready to use the frozen chicken stock, thaw it overnight in the refrigerator or defrost it in the microwave or on the stovetop.

Remember that homemade chicken stock is a versatile ingredient, and you can use it in a wide range of recipes, such as soups, stews, sauces, and risottos. Its rich flavor will add depth and complexity to your dishes.

By following these steps and storing your homemade chicken stock properly, you’ll always have a flavorful and convenient ingredient ready whenever your recipes call for it.

Enjoy cooking with your homemade chicken stock!

Conclusion

Congratulations! You have successfully learned how to make chicken stock in an electric pressure cooker. By following these simple steps, you can create a flavorful and versatile ingredient that will elevate your culinary creations.

The electric pressure cooker proves to be a time-saving tool, significantly reducing the cooking time compared to traditional stovetop methods. With its ability to infuse flavors and extract nutrients from the ingredients, making chicken stock has never been easier.

Homemade chicken stock allows you to have full control over the ingredients, ensuring a healthier and more natural broth compared to store-bought alternatives. Plus, it gives you the freedom to customize the flavors, experimenting with various herbs, vegetables, and aromatics.

Whether you’re making a comforting soup, a hearty stew, or a flavorful sauce, having homemade chicken stock on hand adds depth, richness, and complexity to your dishes. Its versatility makes it a staple in any kitchen.

Remember, the key to a delicious chicken stock is using high-quality ingredients and allowing the flavors to develop through proper cooking and straining techniques. Don’t be afraid to get creative and adjust the recipe to suit your taste preferences.

So, next time you find yourself with chicken bones and other ingredients on hand, grab your electric pressure cooker and start making your own homemade chicken stock. Your taste buds will thank you!

Happy cooking!