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Quick Chicken Stock

Easy and delicious - your soups will take on a whole new depth of flavor!


  • 2 - 2 1/2 pounds chicken pieces, such as wings
  • 2 medium carrots, peeled and coarsely chopped
  • 1 medium onion, peeled and coarsely chopped
  • 2 celery stalks, coarsely chopped

Bouquet Garni: 1/2 bunch parsley, 1 tablespoon black peppercorns, fresh thyme, bay leaf,


  1. Add all of the ingredients to the pressure cooker.

  2. Cover with water - being careful not to fill past the "fill line."

  3. Bring to a boil; skim thoroughly.

  4. Set the pressure cooker lid in place.

  5. Bring up to pressure; steam for 20 minutes. Do not steam for over 20 minutes because the extra flavors will reduce the quality.

  6. Before removing the lid, allow the pressure to return to normal. See the manufacture's directions!

  7. Cool to room temperature.

  8. Pour the contents through a sieve set over a Pyrex┬║ liquid measuring cup.

  9. Pour into containers, label, and freeze. Never freeze a stock that has not cooled completely! Stocks may be kept for several days in the refrigerator or several months in the freezer.