Pressure Cooker Chicken Stock

Name: Pressure Cooker Chicken Stock
Total time: 2 min
Ingredients: 1 1/2 pounds chicken wings, chopped; 1 tablespoon vegetable oil; 1 cup peeled, thinly sliced onions (1 small onion); 1/2 cup peeled, thinly sliced carrots (1 small carrot); 1/2 cup trimmed, thinly sliced leeks (1 small leek); 2 teaspoons thinly sliced garlic (1 large clove); 1 1/2 pounds skinless, boneless chicken thighs, ground; 2 teaspoons parsley leaves and stems (about 1 sprig); 1 teaspoon black peppercorns

4.0

(34)

cooking.nytimes.com

Your recipes

Total: 2 hours

Servings: 4

Cost: $5.93 /serving

Author : Michael Ruhlman

chicken vegetables

Ingredients

Remove All · Remove Spices · Remove Staples

1 1/2 pounds chicken wings, chopped1 tablespoon vegetable oil1 cup peeled, thinly sliced onions (1 small onion)1/2 cup peeled, thinly sliced carrots (1 small carrot)1/2 cup trimmed, thinly sliced leeks (1 small leek)2 teaspoons thinly sliced garlic (1 large clove)1 1/2 pounds skinless, boneless chicken thighs, ground2 teaspoons parsley leaves and stems (about 1 sprig)1 teaspoon black peppercorns

Export 8 ingredients for grocery delivery

Instructions

Helping creators monetize

Show ad-free recipes at the top of any site

Step 1

Put chopped wings in a pot and cover with about 4 cups cold water. Bring to a boil over high heat, then immediately turn off heat and drain chicken.

Step 2

Pour oil into a pressure cooker over medium heat. Add onions, carrots, leeks and garlic, and sauté until softened but not browned, about 5 minutes. Add blanched wings, ground chicken, parsley and peppercorns; cover with about 4 cups of cold water and seal pressure cooker. Set pressure gauge at 1 bar or 15 pounds per square inch, turn heat to high and when steam starts to escape, turn to low and cook for 1 1/2 hours. Let cool before removing lid. Strain through a fine sieve, discarding solids. Refrigerate and skim off any fat.