Chicken Stock is one of those ingredients you find in loads of recipes. Unfortunately for anyone who has food allergies or needs to control salt intake, most store bought stock is loaded with salt and contains wheat products, a real problem for those with Celiac disease or wheat sensitivities.
The following recipe is fast and easy, and you know exactly what goes into it!
In a pressure cooker, place:
Several pieces of celery
1/2 a bunch of parsley
Couple of springs or fresh Rosemary or Thyme, if you have it
1 onion, cut into chunks- you don’t need to peel it
Several carrots, cleaned and cut in half
Any leftover vegetables in the vegetable drawer that look good for chicken soup (stray
garlic cloves, scallions, any sort of root vegetable)
1 Tablespoon of sea salt or kosher salt, or 1 1/2 teaspoons of regular salt
½ Tablespoon peppercorns
1 teaspoon of sugar (don’t leave this out!)
1 frying chicken, or 3-4 pound of chicken wings, legs or thighs
6 cups of water
Put the vegetables at the bottom of the pot, then top with the chicken, salt, sugar and peppercorns and pour the water over the ingredients. Close the pressure cooker, and then follow the instructions that came with the pressure cooker. Once the pressure is up, pressure cook for 15 minutes, then remove from the heat. The pressure will drop after about 15 minutes more. After the pressure has completely dropped (double check your directions for how to do this safely) remove the top, remove the chicken and strain the soup into a bowl. The best way is to get a big strainer and line it with cheesecloth. Then pour everything through this into the bowl. Discard the vegetables, but save the chicken!
You should have more than a quart of really good chicken stock, and a chicken that you can remove from the bones and make into chicken salad, soup or whatever you feel like.
One of the best ways to store your homemade chicken stock is to pour it into ice trays and freeze. You can then either remove and out your stock cubes into a Ziploc bag (making sure to label and sate it so you know what’s in there!) or if you have the space leave the cubes in the trap and cover with plastic wrap or a Ziploc bag. If you defrost the cubes in a microwave make sure to remove them from contact with any plastic wrap or the tray if it’s plastic.
Note: You can also make the stock in a regular stock pot. Put all the ingredients in a large pot, and cover the chicken with water (probably more than 6 cups). Bring to a boil, then reduce and simmer covered for a couple of hours or until the liquid is a nice rich golden color