Rice Free Pressure Cooker Chicken Stock

Total time2 hr

Prep time15 min

Cook time1 hr 15 min

5.0

(18)

A deeply savory, golden chicken stock made entirely from scratch — this is the kind of kitchen staple that transforms everything it touches, from soups and braises to pan sauces and grain-free risottos. Every ingredient here is whole and recognizable: chicken bones, fresh aromatics, herbs, and a splash of apple cider vinegar that helps draw rich gelatin and minerals out of the bones during the cook. The pressure cooker does the heavy lifting, coaxing out hours' worth of slow-simmered depth in just one hour under high pressure. Store-bought broths can hide surprising additives and fillers, so making your own means you know exactly what's in every cup. Once chilled, the stock sets into a satisfying, jiggly concentrate that tells you the collagen extraction worked perfectly — just skim the fat and you're ready to go. It keeps in the fridge for up to five days or the freezer for up to three months, so a single batch sets you up for weeks of deeply flavored, completely clean cooking.

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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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