Pressure-Cooked Chicken Stock

1. 1

   Put chopped wings in a pot and cover with about 4 cups cold water.

2. 2

   Bring to a boil over high heat, then immediately turn off heat and drain chicken.

3. 3

   Pour oil into a pressure cooker over medium heat.

4. 4

   Add onions, carrots, leeks and garlic, and saute until softened but not browned, about 5 minutes.

5. 5

   Add blanched wings, ground chicken, parsley and peppercorns; cover with about 4 cups of cold water and seal pressure cooker.

6. 6

   Set pressure gauge at 1 bar or 15 pounds per square inch, turn heat to high and when steam starts to escape, turn to low and cook for 1 1/2 hours.

7. 7

   Let cool before removing lid.

8. 8

   Strain through a fine sieve, discarding solids.

9. 9

   Refrigerate and skim off any fat.

* Per serving · 4 servings · Values may vary.

No additional tips available.