Cooking under Pressure: Mirepoix Chicken Stock

If you cook from scratch you’ll find a lot of recipes that use a chicken stock, especially soups and stews. If you use a pressure cooker it only takes 40 minutes.

Ingredients:

3 lbs of leftover chicken pieces
4 cloves of garlic, smashed
2 bay leaves
8 peppercorns
Handful of chopped parsley
Few springs of thyme

Mirepoix:

1 onion, quartered
3 carrots, cleaned and cut into 2” pieces
3 stalks of celery, cleaned and cut into 2” pieces

Directions:

Place all the ingredients into the pressure cooker’s pot and cover with 6-8 cups of water. Do not exceed the 2/3rds full mark. Close and lock the lid. Pressure cook on high for 40 minutes. Let pressure release naturally. Remove lid after it unlocks, carefully. Strain the stock in a large bowl and discard all the mirepoix , seasonings and chicken pieces. Let stock cool, transfer to jars with lids and freeze or refrigerate until needed. FYI, if you want to remove the fat before putting it in jars, place it in the refrigerator over night and skim off the fat in the morning.

Buddy enjoying the sun today. 58 degrees on January 26th!