Chicken Stock
A quick and classic recipe that'll make you smile into your soup while eating with friends or family.
Equipment
- Pressure Cooker
Ingredients
- 1 whole chicken rinsed
- 1 clove garlic halved
- 1 brown onion halved
- 1 carrot halved
- 2 celery sticks halved
- 4 mushrooms quartered
- 1 bay leaf
- 8 whole black peppercorns
- 2 tsp salt
- 2 tsp vinegar
- stalks of thyme and parsley
- 1.5 L water
Instructions
- Combine all ingredients in the base of the pressure cooker. Lock the lid on then, bring to high pressure and cook for 26 mins. Remove from heat, release pressure and remove the lid.
- Remove chicken from the pot and set aside. Allow to cool for 10 minutes then remove the meat from the chicken.
- Return the bones to the pot and cook under pressure for another 10 minutes. Remove from heat, release pressure and remove the lid.
- Strain stock into a large bowl or jug, discard vegetables (or reserve them and add to a soup or stew)
- Stock will keep in the fridge for a number of days or otherwise divide into containers, label and freeze.
Notes
- Chicken cooked this way is succulent and moist. Use it in sandwiches or shred the meat and use it in a pie filling.
- If you don’t have a pressure cooker, place all ingredients in a large pot and bring to the simmer. Allow to simmer for 1 1/2 hours or until chicken is cooked through.