Pressure Cooked Stock- Poultry

A pressure cooker turns a project that normally takes hours on the stove into a 30-minute hands-off cook. This chicken stock gets its depth from a stewing hen rather than a young broiler. The older bird has more collagen in its bones and connective tissue, which breaks down under pressure into a stock that sets up like jelly when chilled.

Celery, carrots, onion, parsley, bay leaf, and whole peppercorns round out the aromatics. Everything gets cut into big chunks since you’re straining it all out anyway. No need for fine chopping.

After the pressure drops naturally (about 25 minutes), strain and refrigerate overnight. The fat solidifies into a clean layer on top that peels right off, leaving you with clear, golden stock underneath.

The leftover hen meat is a bonus. Stewing hens have more flavor than broilers, and the pulled meat makes great chicken salad or sandwiches.

Pro Tips

• Use a stewing hen if you can find one. The difference in stock richness compared to a regular broiler is dramatic.
• Fill water only to your cooker’s maximum capacity line. Overfilling is a safety hazard with pressure cookers.
• Let the pressure drop naturally rather than using quick release. Natural release keeps the stock clearer by avoiding rapid boiling at the end.
• Freeze in measured portions (1 cup, 2 cup) so you can grab exactly what a recipe calls for.

Variations

• Add a parsnip for a subtle, haunting sweetness that rounds out the stock.
• Toss in a handful of dried mushrooms to deepen the color and add savory umami richness.
• Use leek greens (the dark tops you’d normally toss) for a mild onion flavor without sharpness.