Chicken Stock - Pressure Cooker

A deeply flavored chicken stock no longer requires hours at the stove. The pressure cooker pulls every bit of richness from the bones, carrots, celery, onion, and herbs in about 45 minutes of cooking.

Flavor and color both start with browning. Sear the chicken carcasses and giblets in oil until well colored, then brown the rough-chopped vegetables. Leaving the skins on the onions is a small trick that lends the finished stock a beautiful golden hue. Deglaze the pot with a splash of wine to capture every browned bit stuck to the bottom.

From there it is simple: bones back in, cover with water, and add the bay, rosemary, thyme, peppercorns, and a whisper of cumin. Let the cooker come down from pressure naturally, which keeps the stock clearer than a quick release. Strain it well and you have a rich, golden base for chicken soup, risotto, or any pot that needs depth.

Chef Tips

• Brown the carcasses and vegetables for a deep, golden stock. Leaving the onion skins on adds even more color.
• Deglaze with wine to lift the flavorful browned bits off the bottom of the pot.
• Let the pressure release naturally for a clearer stock, then strain and skim or chill to lift off the fat.

Variations

• Skip the cumin for a more classic, neutral stock, or lean into it for a warmer flavor.
• Add a parmesan rind or dried mushrooms for extra umami.
• Freeze the stock in jars or ice cube trays for easy portions later.