Hey everyone, it is John, welcome to our recipe page. Today, we’re going to make a distinctive dish, pressure cooker chicken stock. One of my favorites food recipes. This time, I am going to make it a bit tasty. This is gonna smell and look delicious.

Pressure cooker chicken stock is one of the most well liked of current trending foods on earth. It is appreciated by millions daily. It is simple, it is fast, it tastes yummy. Pressure cooker chicken stock is something which I have loved my whole life. They’re nice and they look fantastic.

Allow cooker to depressurize, either by allowing it to cool to room temperature (for the clearest stock) or by using the pressure-release valve on the cooker to rapidly vent steam. Using a ladle, skim impurities and fat that rise to the top. Add vegetables, bay leaf, and peppercorns. Make sure the valve is set to the "Sealing" position.

To get started with this particular recipe, we have to first prepare a few ingredients. You can cook pressure cooker chicken stock using 8 ingredients and 13 steps. Here is how you cook it.

The ingredients needed to make Pressure cooker chicken stock:

1. Prepare stock
2. Prepare 5-6 pound fresh whole chicken
3. Take Water to cover chicken
4. Make ready 1/8 cup whole pepper corns
5. Prepare 3 clove crushed garlic
6. Prepare 1 onion, peeled and halved
7. Get 1 carrot, peeled
8. Take 2 stalks celery

The pressure cooker has a way of intensifying flavors. The first time I made chicken stock in the pressure cooker, I followed my tried-and-true stovetop recipe. The resulting stock tasted so strongly of onion that it was almost unusable. For a stock, this means using very little vegetables.

Steps to make Pressure cooker chicken stock:

1. Wash chicken inside and out.
2. Place chicken in cooker and cover with water going one inch over chicken.
3. Add aromatics.
4. Set cooker to high and time to 35 minutes.
5. When time is done, carefully remove chicken to a large bowl and let cool.
6. Strain foam off top of liquid. Through a sieve strain liquid reserving in a clean, large bowl.
7. Discard vegetables.
8. Use stock for soup or you can freeze for later use.Skim off excess fat that rises to top of bowl or container before using or storing.
9. Chicken, once cooled can be taken off the bone and added to soups, make shredded chicken dishes or again reserve for later use by freezing in air tight freezer safe container.
10. I will post a shredded barbeque chicken recipe with cooked meat.
11. This was cooked using an electric, 6.5 quart cooker.
12. Always follow manufacturers directions for capacity. Adjust chicken size accordingly.
13. This recipe by taylor68too

The resulting stock tasted so strongly of onion that it was almost unusable. For a stock, this means using very little vegetables. Making chicken stock is one of the top reasons why many people own and love their pressure cooker. Not only will a pressure cooker help you make a big pot of stock in just about one hour, but it will also likely taste richer and more fully flavored than the slow-simmered version, too. Lock lid; make sure vent is closed.

So that’s going to wrap this up for this special food pressure cooker chicken stock recipe. Thank you very much for your time. I am sure that you can make this at home. There is gonna be interesting food in home recipes coming up. Remember to save this page in your browser, and share it to your loved ones, colleague and friends. Thank you for reading. Go on get cooking!