Rapid Chicken Stock

Gluten Free
Dairy Free
Popular
Health score
4%
Rapid Chicken Stock
105 min.
8
222kcal

Suggestions


Are you looking for a quick and easy way to elevate your meals? Look no further than this Rapid Chicken Stock recipe! Perfect for those who are gluten-free and dairy-free, this stock is not only versatile but also packed with flavor. Whether you're preparing a comforting soup, a hearty risotto, or simply want to enhance your sauces, this homemade stock will be your secret weapon in the kitchen.

What makes this recipe truly special is its simplicity. Using just a few basic ingredients, including a leftover chicken carcass, fresh vegetables, and aromatic spices, you can create a rich and savory stock in just 105 minutes. The pressure cooker speeds up the process, allowing you to enjoy the deep, complex flavors of traditional stock without the long simmering time. Plus, with only 222 calories per serving, it’s a guilt-free addition to any meal.

This Rapid Chicken Stock serves 8, making it perfect for family dinners or meal prep for the week ahead. Imagine the satisfaction of knowing you’ve crafted a delicious base for your dishes from scratch! So, roll up your sleeves and get ready to impress your family and friends with this popular, homemade stock that will take your culinary creations to the next level.

Ingredients

  • 15  peppercorns whole black
  • large carrots cut into 4 pieces
  •  chicken carcass leftover
  • 10 cloves garlic 
  • large onion quartered
  • teaspoon sea salt to taste
  • quarts water cold as needed

Equipment

  • bowl
  • pot
  • pressure cooker

Directions

  1. Place the onion, carrot, celery, chicken carcass, garlic cloves, and peppercorns into a large pressure cooker.
  2. Add water until it reaches 2/3 of the way up the pot (or until you reach the maximum fill line, according to your pressure cooker's instructions) and seal the lid.
  3. Bring the pressure cooker up to full pressure over high heat. Reduce the heat to medium-low and cook, maintaining full pressure, for 30 minutes.
  4. Remove the pot from the heat and allow the pressure to drop naturally. Do not use quick-release methods.
  5. When the pressure has dropped, remove the lid. Strain the stock into a bowl and discard the chicken bones and vegetables.
  6. Let the stock cool to room temperature, and then transfer to the refrigerator (see Editor's Note). When the stock is cold, any fat will have risen to the surface and solidified. Skim the fat off completely, and season to taste with sea salt.

Nutrition Facts

Calories222kcal
Protein33.41%
Fat59.31%
Carbs7.28%

Properties

Glycemic Index
16.98
Glycemic Load
1.04
Inflammation Score
-8
Nutrition Score
9.3508696348771%

Flavonoids

Luteolin
0.01mg
Isorhamnetin
0.94mg
Kaempferol
0.15mg
Myricetin
0.07mg
Quercetin
3.89mg

Nutrients percent of daily need

Calories:221.97kcal
11.1%
Fat:14.41g
22.16%
Saturated Fat:4.12g
25.75%
Carbohydrates:3.97g
1.32%
Net Carbohydrates:3.28g
1.19%
Sugar:1.26g
1.4%
Cholesterol:71.42mg
23.81%
Sodium:388.63mg
16.9%
Alcohol:0g
100%
Alcohol %:0%
100%
Protein:18.26g
36.52%
Vitamin B3:6.61mg
33.07%
Vitamin A:1638.59IU
32.77%
Vitamin B6:0.42mg
20.76%
Selenium:14.36µg
20.51%
Phosphorus:154.59mg
15.46%
Vitamin B5:0.94mg
9.39%
Zinc:1.39mg
9.3%
Vitamin B2:0.13mg
7.59%
Copper:0.15mg
7.34%
Potassium:253.73mg
7.25%
Manganese:0.14mg
7.13%
Magnesium:28mg
7%
Iron:1.01mg
5.6%
Vitamin C:4.61mg
5.59%
Vitamin B1:0.08mg
5.29%
Vitamin B12:0.3µg
4.92%
Calcium:39.75mg
3.98%
Vitamin K:3.06µg
2.92%
Fiber:0.7g
2.79%
Folate:11.13µg
2.78%
Vitamin E:0.35mg
2.36%
Vitamin D:0.19µg
1.27%
Source:Allrecipes