Full-flavored pressure cooker chicken stock

If you need a full-flavored chicken stock recipe, here’s mine.  It is based on the recipe starting on page 91 of James Peterson’s Sauces.  For what it’s worth, the book is a classic.  Following his procedure exactly will obtain superior results.

I prefer the pressure cooker for stock making as a matter of convenience.  Cooking Issues has (characteristically) great discussion of using a pressure cooker for stock.  However, the site is down for de-hacking (my guess).  If you’re interested, I’d search their site in a few months.

If you don’t have one, a slow cooker or a pot on a stove will work just fine.  Just cook the ingredients at a very slow rate (a few bubbles every few seconds) until you can twist or fold apart the chicken bones.


You don’t have to have 6 kg of chicken.  Scale the recipe up or down as needed.

By chicken I mean “spare parts” from here.  Parts suitable for stock like backs and necks can also be purchased at the supermarket.  But at that point I’d suggest buying pre-made stock and then fortifying it at home.  Mark Bittman’s How to Cook Everything provides one way to go about this.

  • 6 kg chicken
  • 9 kg water
  • 500 g chopped onion
  • 250 g chopped carrot
  • 125 g chopped celery
  • Dash dried thyme
  • Several parsley stems
  • Pinch dried tarragon
  • 2 bay leaves


  1. If you have a whole chicken carcass, cut it into a few pieces.  Place the pieces in a single layer in a metal roasting pan in an oven at 425° F.  Cook until the chicken is well-browned.
  2. While chicken roasts, add some olive oil to the pressure cooker and brown the vegetables.
  3. When the chicken is done roasting, add it, liquid from deglazing the roasting pan, and the herbs to the browned vegetables. Add the water.
  4. Bring the water almost to the boil, close the pressure cooker, and cook at 15 psi for an hour.  Release pressure using the natural release method.
  5. Strain the stock into a storage container, cool, and store in the refrigerator.
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