Seed Oil Free Pressure Cooker Chicken Stock

Good homemade stock is one of those kitchen fundamentals that makes everything else taste better, and the pressure cooker method gets you there in a fraction of the time it takes on the stovetop. Chicken backs, necks, and wings are loaded with collagen, so the finished stock turns silky and rich once it chills — that wobble in the jar is exactly what you want. A splash of apple cider vinegar helps draw minerals out of the bones during cooking, while the onion, carrots, celery, garlic, and fresh herbs build a deeply savory base that smells incredible the moment you crack the lid. Store-bought stocks are a common source of unwanted refined oils, emulsifiers, and additives that have no business being in something as simple as broth — making your own from scratch sidesteps all of that entirely. Every ingredient here is whole and recognizable, with nothing processed or hidden in the mix. After straining and chilling, you simply lift off the solidified fat layer and you're left with pure, clean stock ready to use in soups, braises, risottos, or anywhere liquid gold is called for. It keeps in the fridge for up to five days and freezes beautifully for up to three months, so a single batch goes a long way.

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