Is there a better way to make chicken stock?


Yes.  I just got a pressure cooker (a Kuhn Rikon 8Q Family Style) which cuts my time down to 2.5 hours from 8-24 hours (the range is dependent upon whether I make bone stock, which takes longer).  That 2.5 hours includes all prep time, cooling, straining and cleaning up.  Also, it’s a lot cheaper to make your stock out of leftover (but high quality) chicken necks, backs, feet and carcasses instead of expensive parts.  However, be forewarned, a pot full of chicken necks can traumatize your husband for life.

Chicken stock made with necks

Don’t say I didn’t warn you.

See my more detailed post on making stock pot (i.e., non-pressure-cooked) bone broth.

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3 Responses to Is there a better way to make chicken stock?

  1. I remember my mom’s chicken soup growing up and how wonderful it was. When I made my own chicken stock it reminded me of the many times my mom made it. Wonderful stuff. Thanks for the post.

  2. snati001 says:

    Gotta get my hands on a pressure cooker and try this!

    • syntk says:

      Do it Trust me. It’s a real game changer. For me, it is worth it for the stock alone, but the stews and braised meats are wonderful, and wow, beans are now so fast and easy!

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