Easy Pressure Cooker Chicken Stock

• Gluten free
• Paleo

• Meat

  • 2 1/2 lbs Chicken carcasses

• Produce

  • 2 Bay leaves
  • 2 Carrots
  • 2 Celery stalks
  • 4 Garlic cloves
  • 2 Onions
  • 1 Your favorite fresh herbs

• Baking & Spices

  • 1 tsp Peppercorn, whole

• Oils & Vinegars

  • 1 tbsp Apple cider vinegar

• Liquids

  • 10 cups Water

Found on pressurecookrecipes.com

Description

Ingredients

• 2 ½ pounds chicken carcasses
• 2 onions (keep the outer layers too), diced
• 2 celery stalks, diced
• 2 carrots, diced
• 2 bay leaves
• 4 garlic cloves, crushed
• 1 teaspoon whole peppercorn
• 10 cups water
• Your favorite fresh herbs
• 1 tablespoon apple cider vinegar (optional)

Directions

• Optional step: Brown the chicken carcasses in your pressure cooker with 1 tablespoon of oil. This will slightly elevate the flavors and result in a brown stock. Then, add water to deglaze the pot with 100 ml of water.
• Add all ingredients in the pressure cooker.
• Close lid and cook at high pressure for 1 hour using Electric Pressure Cooker (the longer the better), then natural release.
• Open lid. Strain the stock through a colander discarding the solids, and set aside to cool. Let the stock sit in the fridge until the fat rises to the top and form a layer of gel. Then, skim off the fat on the surface.
• You can use the stock immediately, keep it in the fridge, or freeze it for future use.
• Silicone Mold – We love freezing our chicken stock with this mold!! After they freeze in the mold, we pop them out and store them in ziploc freezer bags. It’s a great portion for many recipes, thaws quickly, and super convenient.
• Ball Glass Jars – Since we love the silicone mold method, weve never used these specific jars before, but many have recommended that this brands wide-mouth straight jar design is great for freezing.