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Quick homemade chicken stock

Easy homemade chicken stock to get the most out of your leftover chicken bones
Prep Time5 minutes
Cook Time45 minutes
Total Time50 minutes
Servings: 1.5 liters

Equipment

  • Pressure cooker

Ingredients

  • Chicken bones from 1 whole cooked chicken or equivalent
  • ½ carrot cut into a few pieces
  • 1 small onion cut in half or quarters
  • 1 branch celery cut into a few pieces, leaves included

Instructions

  • Place the chicken bones and vegetables into a suitable pressure cooker.
  • Add water to just cover the ingredients.
  • Close the pressure cooker and close the pressure valve.
  • Heat over high heat until up to pressure. Boil under pressure for 40 minutes over low heat.
  • Off heat and release pressure.
  • To store, fill into glass jars and chill or freeze.

Notes

  1. Any meat, skin, or cartilage remaining on the chicken bones is okay for making the stock, just note that the skin will add a little fat layer to your stock.
  2. Other vegetable leftovers, such as the greens from leeks work well, too. You may also include herbs such as a bay leaf, a little dried thyme, or a few black peppercorns depending on how you want to use the stock.
  3. Feel free to adjust the proportions depending on how many chicken bones you have! This recipe is quite adaptable!