Hazelnut Free Pressure Cooker Chicken Stock
A rich, golden chicken stock is one of those kitchen staples that quietly elevates everything it touches — from soups and risottos to pan sauces and braises. The pressure cooker method is a genuine revelation here, coaxing deep, collagen-rich flavor out of chicken backs, necks, and wings in a fraction of the time a stovetop simmer would take. Apple cider vinegar helps draw minerals and gelatin from the bones, while the onion skin, smashed garlic, and fresh herbs build that complex, savory backbone you want in a truly great stock. Store-bought versions often contain additives, flavor enhancers, or processing aids that can be hard to vet, so making your own puts you completely in control of every single ingredient. The natural pressure release step is worth the patience — it keeps the stock clear and lets the flavors settle beautifully before straining. Once chilled, you can skim the fat cap right off the top, leaving you with a clean, glossy liquid ready to use or freeze in batches. Keep a few containers in the freezer and you'll always have a safe, homemade foundation ready to go whenever a recipe calls for it.
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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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