Pressure Cooker Chicken Stock

fast.cook's picture

Sep. 14, 2011


Chicken 2 Pound
Leek 2
Celery 2 , chopped
Macadamia nuts 8
Shallot 3 , minced
Garlic 1 Clove (5 gm)
Lemon juice 2 Teaspoon
Lemon, rind 1 Teaspoon , grated
Coriander seeds 1 Teaspoon
Turmeric 2 Teaspoon
Salt To Taste
Black peppercorns 12
Cloves 2
Dry white wine 1/2 Cup (8 tbs)



1) In a 6 quarts pressure cooker, place the chicken pieces and cover with 2 quarts (2 liters) of cold water so that the pot is full only up to 2/3 capacity.

2) Bring the water to a slow boil and skim off any surface scum.

3) Stir in rest of the ingredients.

4) Place the lid, bring up the pressure to 15 pounds and cook for 30 minutes.

5) Then turn off the heat and lower the pressure immediately.

6) Take off the pressure cooker lid and allow to slightly cool down.

7) Skim off all the surface fat, strain out all the solids and store the broth in the refrigerator.


8) Use as required.

Recipe Summary

Difficulty Level: Medium
Cook Time: 40 Minutes
Ready In: 40 Minutes

Nutrition Facts

Serving size Complete recipe

Calories 2256Calories from Fat 1035

 % Daily Value*

Total Fat 116 g178.5%

Saturated Fat 31 g155%

Trans Fat 0 g


Sodium 1139 mg47.46%

Total Carbohydrates 85 g28.3%

Dietary Fiber 14 g56%

Sugars 18 g

Protein 195 g390%

Vitamin A % Vitamin C %

Calcium % Iron %

*Based on a 2000 Calorie diet