Homemade chicken stock has an altogether deeper, richer flavor than anything you can buy in a store. Usually making stock calls for simmering the ingredients for hours on the stovetop; here, a pressure cooker speeds up the process to just about an hour.
Find this recipe in our cookbook, SAVEUR: Soups and Stews
- 3 lb. chicken parts
- 1⁄4 tsp. black peppercorns
- 2 carrots, peeled and roughly chopped
- 1 head garlic, halved
- 1 leek, roughly chopped
- 1 onion, quartered
- Combine all ingredients with 8 cups of water in a pressure cooker. Cover pressure cooker with lid and seal according to manufacturer’s directions. Heat on high for 5 minutes, then reduce heat to low and let cook for 30–40 minutes. (If pressure builds too much and steam escapes rapidly from release valve, remove pot from heat for a few minutes to prevent overpressurizing. Return to low heat when pressure stabilizes.)
- Remove pot from heat; allow pressure cooker to depressurize, but do not take off the lid. The cooling process will decrease pressure naturally, about 20 minutes. This depressurizing also allows the extraction process to continue gently. Once the pot has fully depressurized, remove lid.
- Pour the stock through a fine-mesh strainer set over a bowl or a colander lined with cheesecloth.