Homemade Chicken Stock in a Pressure Cooker
You just need to cut the carrots and celery so that they can fit into your pressure cooker. No need to chop into pieces. Be careful not to pack your pressure cooker with too much. Recipe makes about 3 quarts of chicken stock.
- 1 Whole chicken about 3 lbs OR Leftover bones and skin from a cooked or raw chicken carcass
- 2 carrots cut in half
- 2 ribs celery cut in half
- 1 onion cut in half
- whole clove of garlic
- few pieces of preserved lemon or a slice of lemon
- few sprigs of fresh thyme
- 1 bay leaf
Place all of the ingredients into your pressure cooker. Fill with water; be careful not to pack too much in the pressure cooker. Add the thyme and bay leaf. Set to high and pressure cook for 40 minutes.
When finished, remove and discard the vegetables and chicken. Strain the stock through a fine mesh strainer. Store in the refrigerator in a mason jar with lid for up to a week and ½. You can also pour into plastic containers and freeze.