Chicken Stock

Ingredients

• 907 g to 1.36 kg (2 to 3 pounds)chicken wings and/or carcasses
• 1 largeyellow onion, chopped
• 2 largecarrots, chopped
• 1 large ribcelery, chopped
• 15 ml (1 tablespoon)whole black peppercorns
• 10 ml (2 teaspoons)kosher salt
• 1bay leaf
• 5 sprigsfresh flat-leaf parsley
• 3 sprigsfresh thyme

Instructions

1. 1

   Load the cooker

   Put all the ingredients in the Dream Cooker cooking pot and add water to the maximum fill line. Close and secure the lid, select Pressure Cook on High Pressure, and set the cooker for 1 hour.

2. 2

   Release pressure

   When pressure cooking is complete, let the pressure release naturally. The Steam Release Indicator will show that pressure is releasing.

3. 3

   Strain the stock

   Open the cooker carefully, as steam may still be present. Wearing oven mitts, lift out the cooking pot, strain the liquid through a fine-mesh sieve and discard the solids.

4. 4

   Cool and chill

   Let the stock cool to room temperature; stirring it will help it cool more quickly. Cover and refrigerate it, then remove the solidified fat from the surface the next day.

5. 5

   Store the stock

   Keep the stock refrigerated for up to 1 week or freeze it for up to 1 year. Bring it back to a full boil whenever you use it.

6. 6

   Roast for depth

   For deeper flavour and a darker colour, preheat the Wonder Oven to 220°C (425°F) on Roast. Arrange the chicken bones on the bake pan and roast them for about 45 minutes, until nicely browned.

What is chicken stock?

Chicken stock is a savoury cooking liquid made by simmering chicken bones with vegetables and aromatics. It is used as a base for soups, sauces and other dishes.

This version uses a pressure cooker to extract flavour in a shorter cooking period than a traditional long simmer. Onion, carrot, celery, peppercorns and herbs round out the chicken flavour.

Nutrition and macros by portion

The nutrition label shows one serving as written: 473 calories, 0g protein, 0g carbs, 0g fat.

The chicken contributes protein and some fat, while the vegetables and herbs add flavour with little carbohydrate to the strained liquid. For a more substantial meal, use the stock in a soup with vegetables and a protein-rich ingredient.

Choosing the chicken

Wings and carcasses: either can be used, or combine them to make up the stated amount. The bones provide the foundation of the stock, while wings also bring some meat and connective tissue.

Roasted bones: roasting is an optional way to give the finished stock a deeper flavour and darker colour. Follow the recipe's separate oven instructions before adding the bones to the cooker.

Build the aromatic base

Vegetables: chop the onion, carrots and celery so they fit comfortably in the pot. They contribute a mild savoury sweetness without overpowering the chicken.

Herbs and spice: whole peppercorns, bay, parsley and thyme flavour the liquid as it cooks. Keep the quantities as listed for a balanced, versatile stock.

Pressure cooking and release

Fill line: add water only to the Dream Cooker's maximum fill line, leaving the cooker within its marked capacity. Secure the lid before selecting High Pressure for 1 hour.

Natural release: allow pressure to fall on its own after cooking. Wait for the pressure indicator to show that it is releasing, and take care when opening because steam may remain.

Straining and chilling

Fine sieve: strain the liquid carefully to separate it from the bones, vegetables and herbs. Discard the solids once the stock has drained through.

Chill before skimming: cool the stock to room temperature, cover and refrigerate it. The fat will solidify on top, making it easy to lift away the following day.

Using the finished stock

Stock is a flexible base for soups, stews, gravies and sauces. Its mild seasoning makes it easy to adapt to the dish you are preparing.

Bring the stock to a full boil when using it, as directed in the recipe. If serving it on its own, pair it with bread or a meal that includes vegetables and a source of protein.

Recipe notes & tips

• Use the cooker’s marked maximum fill line as the guide for how much water to add.
• Let the pressure release naturally before opening the lid.
• Use oven mitts to lift the hot cooking pot.
• Strain through a fine-mesh sieve to remove the solids.
• Chill the stock overnight before removing the firm layer of fat.
• Bring the stock to a full boil when using it.

Variations

• Roasted bones: brown them in the Wonder Oven at 220°C (425°F) for about 45 minutes before cooking for a deeper flavour and darker colour.
• Wings and carcasses: use either option, or a combination, while keeping to the stated total quantity.
• Soup base: use the finished stock as the liquid for a soup with your choice of vegetables and other ingredients.
• Herb balance: keep the listed parsley and thyme for the recipe's classic aromatic profile.

Common mistakes to avoid

• Overfilling the pot: stop at the maximum fill line so the cooker is not filled beyond its marked capacity.
• Quickly opening the lid: allow pressure to release naturally and check the indicator before opening.
• Handling the hot pot bare-handed: use oven mitts when lifting it from the cooker.
• Skipping the chill: refrigerate the stock so the surface fat can solidify and be removed the next day.
• Leaving solids in the liquid: strain the stock through a fine-mesh sieve before cooling it.

How to store

Cover and refrigerate the cooled stock for up to 1 week, or freeze it for up to 1 year. Bring it back to a full boil when using it.

Frequently asked questions