Shellfish Free Pressure Cooker Chicken Stock

A rich, golden chicken stock is the kind of kitchen staple that quietly transforms everything it touches — from soups and braises to risottos and pan sauces. The pressure cooker cuts the usual low-and-slow stovetop process down to a single hour, pulling deep flavor from chicken backs, necks, and wings along with aromatics like fresh thyme, parsley, bay leaves, and a splash of apple cider vinegar that helps coax every bit of goodness out of the bones. The result is a beautifully savory, full-bodied stock that puts anything from a carton to shame. Every ingredient here is straightforward and naturally free from shellfish, so there's no need to scrutinize labels or worry about what might be lurking in a store-bought version. Once strained and chilled, you simply skim the solidified fat off the top and you're left with something clean, clear, and incredibly versatile. It keeps in the fridge for up to five days or stashes in the freezer for up to three months, which means you can batch-cook once and have a secret weapon ready to go for weeks.

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