Food & Cooking Recipes Pressure-Cooker Chicken Stock 3.1 (67) 1 Review By Martha Stewart Test Kitchen Martha Stewart Test Kitchen The recipes developed by our test kitchen team have undergone a rigorous process of development and testing, ensuring that every element is optimal, from ingredient amounts to method and cooking time. This process includes triple-testing recipes to ensure they meet our high standards. The many stellar cooks and food editors who have been part of our team include Sarah Carey, Lucinda Scala Quinn, Jennifer Aaronson, Shira Bocar, Anna Kovel, Greg Lofts, Riley Wofford, Lauren Tyrell, and Lindsay Leopold. Editorial Guidelines Updated on September 26, 2022 Print Rate It Share Share Tweet Pin Email Yield: Makes about 2 1/2 quarts Pressure cookers reduce cooking time by as much as two-thirds without ruining the food's nutritional value -- making them ideal for a long-cooking stock. This recipe is adapted from "The Pressured Cook" by Lorna Sass. Ingredients 5 pounds chicken parts (wings, backs, legs, and necks), rinsed 10 cups water 2 large carrots, scrubbed or peeled, cut into 1-inch pieces 2 large ribs celery, cut into 1-inch pieces 2 large onions, peeled and cut into 1-inch pieces 1 dried bay leaf 1 teaspoon whole black peppercorns Directions Place chicken and water in an 8 1/2-quart stove-top pressure cooker and bring to a boil over medium-high. Using a ladle, skim impurities and fat that rise to the top. Add vegetables, bay leaf, and peppercorns. Lock the lid in place. Over high heat, bring to high pressure. Lower the heat just enough to maintain high pressure and cook for 30 minutes. If time permits, let the pressure decrease naturally, about 20 minutes. Otherwise, quick-release the pressure by setting the cooker under cold running water. Remove the lid, tilting it away from you to allow any excess steam to escape. Allow stock to cool slightly. Strain through cheesecloth set over a fine-mesh sieve. Skim off fat if using immediately, or let cool completely (in an ice-water bath, if desired) before transferring to airtight containers. Refrigerate at least 8 hours to allow the fat to accumulate at the top; lift off and discard fat before using or storing stock. David E. Steele Cook's Notes Stock can be refrigerated up to 3 days or frozen up to 3 months; thaw completely in the refrigerator before using. Rate it Print