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Pressure Cooked Stock- Poultry





1/2 quarts










Trans-fat Free, Low Carb


2 ½ pounds chicken
2 stalks celery
cut in 3-4 chunks
2 large carrots
cut in 3-4 chunks
1 each parsnips
cut in 3-4 chunks, optional
1 large onions
coarsely chopped
1 x leeks
4 each mushrooms
dried, opt.
¼ teaspoon black peppercorns
1 teaspoon salt
or to taste
5 sprigs parsley leaves
1 each bay leaves
3 quarts water
cold, approx.


This stock can be refrigerated for 5 days or frozen for up to 4 months.

A young (2½ to 3 pound) broiler will give you a credible chicken stock; but half of a 5 to 6 pound stewing hen will give you a great one.

Just freeze the second half until you're ready to prepare another batch of stock.

The hen also yields tastier meat for sandwiches or chicken salad.

Directions: *cut chicken into 6 pieces.

If using a turkey carcass with some meat intact, cut into 6 to 8 pieces.

Place all of the ingredients in the cooker, with enough water to reach the maxim um capacity level advised by the manufacturer.

Lock the lid in place and over high heat bring to high pressure.

Adjust the heat to maintain high pressure and cook for 30 minutes.

Let the pressure drop naturally, about 25 minutes, or use a quick release method.

Remove the lid, tilting it away from you to allow a ny excess steam to escape.

Allow the stock to cool slightly.

Strain into a large storage container.

Cover and refrigerate overnight.

Remove the congealed fat from the top before using or freezing.

Variations: Add parsnips if you enjoy their subtle, haunting sweetness.

Dried mushrooms (which darken the stock considerably) and leek greens are also wonderful additions.


* not incl. in nutrient facts

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Nutrition Facts

Serving Size 389g (13.7 oz)
Amount per Serving
Calories 57733% of calories from fat
 % Daily Value *
Total Fat 21g 33%
Saturated Fat 6g 29%
Trans Fat 0g
Cholesterol 253mg 84%
Sodium 868mg 36%
Total Carbohydrate 3g 3%
Dietary Fiber 2g 9%
Sugars g
Protein 168g
Vitamin A 145% Vitamin C 37%
Calcium 8% Iron 25%
* based on a 2,000 calorie diet How is this calculated?


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