Fructose Free Pressure Cooker Chicken Stock

A rich, golden chicken stock is one of those kitchen staples that quietly elevates everything it touches — soups, braises, risottos, sauces — and making it at home means you know exactly what went into it. That matters a lot when you're avoiding fructose, since many store-bought broths and stocks sneak in onion powder, garlic powder, natural flavors, or other additives that can be surprisingly problematic. Here, the aromatics are whole and straightforward: fresh carrots, celery, onion, garlic, and herbs that you can see and account for 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 minerals from the bones without adding any sweetness or fructose load to the finished liquid. Once strained and chilled, you'll have a beautifully clear, savory stock ready to portion into containers and pull from all week long. It's the kind of foundational recipe that makes everything else in your kitchen taste noticeably better.

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