Emulsifier Free Pressure Cooker Chicken Stock
Rich, golden, and deeply savory, this homemade chicken stock is the kind of kitchen staple that makes everything else you cook taste noticeably better. Store-bought broths and stocks are notorious for sneaking in additives like lecithin, polysorbates, and other emulsifying agents — making them a minefield if you're trying to keep your food clean and straightforward. This version is built entirely from whole, recognizable ingredients: chicken bones, fresh vegetables, herbs, and a splash of apple cider vinegar to help draw out all that collagen and flavor. The pressure cooker does the heavy lifting, coaxing out a deeply complex stock in a fraction of the time a stovetop simmer would take. Once strained and chilled, you simply skim the fat cap and you're left with a pure, glossy liquid that's completely free of anything you didn't put in yourself. It freezes beautifully for up to three months, so making a big batch means you'll always have a clean, emulsifier-free base ready for soups, braises, risottos, or anything else that calls for good stock.
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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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