Eosinophilic Esophagitis Friendly Pressure Cooker Chicken Stock
Rich, golden chicken stock is one of those kitchen staples that quietly makes everything else taste better — soups, braises, grains, sauces — and having a homemade batch on hand is a genuine advantage. For anyone navigating eosinophilic esophagitis, store-bought broths can be a minefield of hidden additives, natural flavors, and ingredients that don't belong on a safe list. This version keeps things clean and straightforward: chicken bones, a handful of vegetables, fresh herbs, and cold water, with nothing tucked in that you didn't put there yourself. The pressure cooker does the heavy lifting, pulling deep, collagen-rich flavor from the bones in a fraction of the time a stovetop simmer would take. A splash of apple cider vinegar helps draw out minerals and gelatin from the bones, so the finished stock has real body and a silky texture that store-bought simply can't match. After straining and chilling, you're left with a clear, versatile base you can portion into containers and freeze for months. It's the kind of foundational recipe that quietly transforms your whole cooking routine.
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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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