The perfect chicken stock in a pressure cooker - quick, healthy & full of flavor

A good chicken stock is the foundation of many classic soups and sauces. The pressure cooker not only makes it quicker, but the flavor is particularly intense. This golden yellow broth is full of nutrients, tastes fantastic and is a real home remedy for cold days.

Preparation

Ingredients for approx. 1 liter of chicken stock:

1 kg chicken drumsticks or chicken wings
200 ml white wine or vermouth
10 g salt
800 ml water
2 stalks of celery

Preparation steps:

Place all the ingredients in the pressure cooker. Place the chicken pieces in loosely, cut the celery into large pieces and add the wine, salt and water.
Close the pressure cooker, place on a high heat and wait until the pressure builds up. Then reduce the heat and cook as required:
- 45 minutes for a particularly clear and aromatic broth.
- 30-35 minutes if the meat is to be used afterwards.
Allow the pressure to release naturally. Only then open the lid to preserve the full aroma in the broth.

Why you'll love this recipe:

The broth is ready in under an hour.
It provides a perfect base for soups, sauces or simply for drinking.
Nutritious, warming and ideal for meal prep.

Tip: For an even more intense broth, you can infuse the already cooked broth again with fresh bones or the meat already used. This results in a doubly concentrated version.

Link to the YouTube channel: You can find more home-style recipes, tips and classics on my channel: HausmannKocht on YouTube

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