Chicken Stock - Pressure Cooker Recipe

Name: Chicken Stock - Pressure Cooker
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: chicken carcass and giblets (3); crock pot chicken carcass (1); canola oil; white wine -mini bottle; yellow onions with skin (3); celery (7); carrots (7); bay leaves (5); rosemary (1 Tbsp); thyme (1 Tbsp); whole peppercorns (1Tbsp); cumin (2 tsp); parsley (1 Tbsp); minced garlic (1/4 cup)

Servings: persons

chicken carcass and giblets (3)
crock pot chicken carcass (1)
canola oil
white wine -mini bottle
yellow onions with skin (3)
celery (7)
carrots (7)
bay leaves (5)
rosemary (1 Tbsp)
thyme (1 Tbsp)
whole peppercorns (1Tbsp)
cumin (2 tsp)
parsley (1 Tbsp)
minced garlic (1/4 cup)

1
Rough chop vegetables.
2
Put in enough oil to cover bottom of pressure cooker.
3
Brown chicken carcasses in oil.
4
Remove chicken and add vegetables and brown.
5
Add wine to deglaze cooker.
6
Add chicken back in, cover with water, add spices.
7
Bring cooker to 10 pounds pressure, cook for 45 minutes.
8
Allow to cool down/come down from pressure naturally (approx 20 minutes) Once cool strain and use in pressure cooker chicken soup.

No nutrition data on file — estimate from the ingredient list.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: chicken carcass and giblets (3), crock pot chicken carcass (1), canola oil, white wine -mini bottle, and more.

Yes, Chicken Stock - Pressure Cooker falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Chicken Stock - Pressure Cooker

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