CHICKEN  STOCK(Pressure cooker method )

CHICKEN STOCK
(Pressure cooker method )

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Nothing can beat home made chicken stock, it is the most easy recipe that you can ever come across, its no rocket science in creating a good flavorful stock at home in no time and enhance the flavors of your soups, pulaos, risottos, gravies, etc.

My recipe of chicken stock is the most economical recipe as its cooked in pressure cooker in a jiffy and no burning your gas flame for a slow cooking method which takes hours together, believe me I have cooked chicken stock in both the methods and no body can tell a difference.

Making chicken stock is a fantastic way to use up leftover bones and trimmings, all the unwanted bones like neck and wings part of the chicken, and sometimes after de-boning the chicken for boneless dishes, when I am left with lots of bones , I keep storing them in a Ziploc bag or a food grade plastic box to make chicken stock with it, so that way nothing gets wasted. Sometimes when I want to cook chicken for my soups I throw in some drumsticks and thus get more flavor to the stock and plus cooked chicken meat too. Sometimes I even add lime rind to get that lemony flavor, for me it depends on the availability of ingredients and my mood to cook the stock with different flavors. You too can experiment with different herbs and flavors to make a variation in the flavor of you chicken stock.

chicken-stock2

This is my desi version of Indian chicken stock, which I have been making since ages according to the availability of ingredients in every normal Indian household.
The best part of this recipe is it can be made in huge quantities and frozen for later use as it stays good in your deep freezer for about 3 to 4 months.
Do try this simple recipe of chicken stock made from scratch at home and don’t go for the store bought, high in sodium, high in preservatives chicken stock.
Bring flavors to your home cooked soups, pulaos, gravies or anything which calls for using chicken stock in a healthy way, if you try please give me a feedback would be glad to hear from you all. For my vegetarian friends I have posted flavourful Vegetable stock recipe plz do check that too.

chicken-stock3RECIPE FOR CHICKEN STOCK (PRESSURE COOKER METHOD)
Ingredients :

  • 1 No. –  Chicken carcass or left over bones of chicken(like neck, wings, leg bones left after de-boning the chicken, whatever available)
  • 1 Onion – Chopped roughly (with skin if the skin is clean )
  • 1 Carrot – Chopped roughly
  • 1 Big –  Ginger piece with skin smashed roughly
  • 3 to 4 – Cloves of garlic with skin smashed roughly
  • 5 to 6 – Roots of coriander washed and cleaned
  • 1 No. – Bay leaf
  • 8 to 10 – Whole pepper corns
  • Salt to taste
  • 1 tsp – Oil to sauté
  • Few fresh coriander leaves
  • Water as needed to make the stock.

chicken-stock4METHOD:

  1. Heat the cooker and add 1 tsp oil.
  2. Add the chicken bones and sauté for few seconds.
  3. Add the veggies, ginger, garlic, coriander roots and leaves, bay leaf whole peppercorns, salt to taste and give a good mix.
  4. Add enough water to submerge everything, let the water come to a rolling boil, cover the lid of the cooker and put the weight on.
  5. When it comes to first whistle, lower the flame and cook for 10 to 15 minutes more, then switch off the flame.
  6. Allow the cooker to cool naturally and then open the lid.
  7. Drain the stock and let it cool completely, (don’t throw the carrots away use them in your veggies, where boiled carrots are needed, discard all the residue.)
  8. Your flavorful chicken stock is ready, to be used in your soups, pulaos, risottos or in any dish which calls for chicken stock.
  9. You can freeze this chicken stock in batches in airtight food grade plastic grade boxes, or else in zip lock bags, you can freeze this chicken stock into ice cube trays and when frozen hard, can transfer them to Zip lock bags and use whenever needed. They stay for 3 to 4 months in your deep freezer.

NOTE:

  • Don’t cut the veggies too small otherwise the stock will turn cloudy.

chicken-stock5

CHICKEN STOCK(Pressure cooker method )
 
Author:
Recipe type: Non-veg, Soups
Cuisine: Indian
Ingredients
(PRESSURE COOKER METHOD)
  • 1 No. – Chicken carcass or left over bones of chicken(like neck, wings, leg bones left after de-boning the chicken, whatever available)
  • 1 Onion – Chopped roughly (with skin if the skin is clean )
  • 1 Carrot – Chopped roughly
  • 1 Big – Ginger piece with skin smashed roughly
  • 3 to 4 – Cloves of garlic with skin smashed roughly
  • 5 to 6 – Roots of coriander washed and cleaned
  • 1 No. – Bay leaf
  • 8 to 10 – Whole pepper corns
  • Salt to taste
  • 1 tsp – Oil to sauté
  • Few fresh coriander leaves
  • Water as needed to make the stock.
Instructions
  1. Heat the cooker and add 1 tsp oil.
  2. Add the chicken bones and sauté for few seconds.
  3. Add the veggies, ginger, garlic, coriander roots and leaves, bay leaf whole peppercorns, salt to taste and give a good mix.
  4. Add enough water to submerge everything, let the water come to a rolling boil, cover the lid of the cooker and put the weight on.
  5. When it comes to first whistle, lower the flame and cook for 10 to 15 minutes more, then switch off the flame.
  6. Allow the cooker to cool naturally and then open the lid.
  7. Drain the stock and let it cool completely, (don’t throw the carrots away use them in your veggies, where boiled carrots are needed, discard all the residue.)
  8. Your flavorful chicken stock is ready, to be used in your soups, pulaos, risottos or in any dish which calls for chicken stock.
  9. You can freeze this chicken stock in batches in airtight food grade plastic grade boxes, or else in zip lock bags, you can freeze this chicken stock into ice cube trays and when frozen hard, can transfer them to Zip lock bags and use whenever needed. They stay for 3 to 4 months in your deep freezer.
Notes
1. Don’t cut the veggies too small otherwise the stock will turn cloudy.

2 Comments

  1. Your posting really stehngatried me out. Thanks!

     

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