Alpha Gal Friendly Pressure Cooker Chicken Stock
A rich, golden chicken stock is the backbone of so many recipes, and making it from scratch means you know exactly what went into every drop. For anyone managing alpha-gal syndrome, store-bought broths and stocks can be a minefield — many contain mammalian-derived ingredients, natural flavors of unknown origin, or are processed on shared lines with beef and pork products. This version is built entirely from chicken, fresh vegetables, and pantry aromatics, so there's no guesswork and no hidden mammal-derived additives to worry about. The apple cider vinegar helps draw minerals and collagen from the bones, giving you a deeply savory, full-bodied stock that store-bought versions rarely match. Using a pressure cooker cuts the usual low-and-slow simmer down to about an hour, making this genuinely doable on a weeknight. Once you have a batch chilled and ready in the fridge — or stashed in the freezer — you've got a safe, flavorful base for soups, braises, risottos, and sauces whenever you need it.
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Learn more →Ingredients
8 servings
- 3 lb chicken backs, necks, or a mix of bony pieces (or 1 whole carcass plus 1 lb wings)
- 2 medium carrots, cut into 2-inch pieces
- 2 stalks celery, cut into 2-inch pieces
- 1 large yellow onion, quartered (skin on)
- 4 cloves garlic, smashed
- 2 tbsp apple cider vinegar
- 1 tsp whole black peppercorns
- 2 bay leaves
- 4–5 sprigs fresh thyme
- 4–5 sprigs fresh flat-leaf parsley
- 1 tsp salt
- 10 cups cold water (or enough to reach the max fill line)
Instructions
- 1
Add the chicken pieces, carrots, celery, onion, garlic, apple cider vinegar, peppercorns, bay leaves, thyme, parsley, and salt to the pressure cooker insert. Pour in the cold water until the ingredients are just submerged, stopping at least 2 inches below the max fill line.
- 2
Lock the lid and set the pressure release valve to the sealing position. Cook on high pressure for 60 minutes.
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