BHA & BHT Free Pressure Cooker Chicken Stock
Homemade chicken stock is one of those kitchen staples that makes everything it touches taste better — soups, risottos, braises, pan sauces — and this pressure cooker version delivers deep, golden results in a fraction of the time a stovetop batch would take. Store-bought broths and stocks are notorious for sneaking in preservatives like BHA and BHT to extend shelf life, so making your own is the most reliable way to keep those additives completely out of your kitchen. Here, every ingredient is whole and recognizable: chicken bones, fresh vegetables, herbs straight from the bunch, and a splash of apple cider vinegar to help coax minerals and gelatin out of the bones. The result is a rich, naturally gelatinous stock that sets up beautifully in the fridge — a sign you've extracted real collagen, not just colored water. After straining and chilling, you simply lift off the solidified fat layer and you're left with a clean, concentrated base ready to refrigerate for the week or stash in the freezer for months. Once you taste the difference, going back to the carton feels like a serious downgrade.
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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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