Pressure cooker chicken stock

Name: Pressure cooker chicken stock
Yield: 6 servings
Cuisine: American
Ingredients: 5-6 pound fresh whole chicken; Water to cover chicken; 1/8 cup whole pepper corns; 3 clove crushed garlic; 1 onion, peeled and halved; 1 carrot, peeled; 2 stalks celery

Taylor Topp Comacho @Tay68cancook

USA

A delicious, quick way to have stock for soup now or later utilizing chicken now or later too!

Taylor Topp Comacho @Tay68cancook

USA

A delicious, quick way to have stock for soup now or later utilizing chicken now or later too!

Saved

Ingredients

6 servings

stock
5-6 pound fresh whole chicken
Water to cover chicken
1/8 cupwhole pepper corns
3 clovecrushed garlic
1onion, peeled and halved
1carrot, peeled
2 stalkscelery

Saved

Steps

1

Wash chicken inside and out.
2

Place chicken in cooker and cover with water going one inch over chicken.
3

Add aromatics.
4

Set cooker to high and time to 35 minutes.
5

When time is done, carefully remove chicken to a large bowl and let cool.
6

Strain foam off top of liquid. Through a sieve strain liquid reserving in a clean, large bowl.
7

Discard vegetables.
8

Use stock for soup or you can freeze for later use.Skim off excess fat that rises to top of bowl or container before using or storing.
9

Chicken, once cooled can be taken off the bone and added to soups, make shredded chicken dishes or again reserve for later use by freezing in air tight freezer safe container.
10

I will post a shredded barbeque chicken recipe with cooked meat.
11

This was cooked using an electric, 6.5 quart cooker.
12

Always follow manufacturers directions for capacity. Adjust chicken size accordingly.
13

This recipe by taylor68too