Pressure Cooker Chicken Stock
For 4qt/l of stock, you're going to need...
4qt/l cold water
600g whole chicken wings
300g whole chicken legs
10g neutral oil
1/2 celery stalk
- About 1.5 hours total (30 min active time)
- pressure cooker (6qt/l or larger)
- knife (preferrably heavy)
Separate the chicken wings and legs at each joint. Lacerate the meat in the middle of each bone and break the bone with the back of your knife.
Peel the onion and split it in half. Remove the roots.
Halve the carrot lengthwise.
Preheat the pressure cooker over medium heat and add neutral oil when it's warm. When the oil is shimmering, add vegetables and brown all over.
Remove vegetables and repeat with chicken, working a few pieces at a time so you don't crowd the pan.
Once everything is browned, add all the ingredients back into the pot and cover with cold water. Lock the lid and set to high pressure.
Heat pan on high until pressurized, then lower temperature to the lowest temperature that will maintain pressure.
After 1 hour, turn off heat and allow pressure cooker to depressurize naturally.
Taste the stock and if it's not chicken-y enough, re-pressurize and cook for another half hour. When it passes a taste test, strain through a colander lined with cheesecloth.
Strain through a colander lined with cheesecloth into a heat-resistant container and refrigerate until cool.