Candida Diet Friendly Pressure Cooker Chicken Stock
A rich, deeply flavored chicken stock is one of the most foundational things you can keep in your kitchen, and making it yourself means you control every single ingredient that goes into it. Store-bought broths are notorious for hidden sugars, yeast extracts, and additives that can quietly derail a carefully managed eating plan — this version sidesteps all of that with nothing but clean, whole ingredients. The apple cider vinegar is a smart addition here, helping to draw minerals out of the bones and lending a subtle depth without any sweetness. Aromatic vegetables, fresh herbs, and whole peppercorns round out the flavor so the finished stock tastes genuinely complex, not flat. Using a pressure cooker cuts the usual low-and-slow simmer down to about an hour, which means you can have a gorgeous, golden stock ready to refrigerate or freeze without spending your whole day in the kitchen. Once chilled, you simply skim the solidified fat off the top and you're left with a clean, nourishing base that's ready to anchor soups, braises, or any recipe that calls for liquid and flavor. Batch it up and stash it in the freezer so you always have a compliant, homemade option on hand.
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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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