Serves: 9
Total Calories: 133
Spray a nonstick skillet with cooking spray and heat it up. Add chicken and cook until pieces are browned on all sides. Remove chicken to a 6-quart or larger pressure cooker. Add remaining ingredients. Lock lid and bring to full pressure over high heat. Reduce heat to maintain pressure and cook for 25 minutes. Quick-release pressure. Remove lid. Strain stock into a large bowl or pot. Discard chicken bones (reserve meat for another use), vegetables, and seasonings. Chill stock and then skim off accumulated fat. Store, covered, in the refrigerator for up to 3 days or in the freezer for up to 3 months. Use in any recipe calling for chicken or turkey bouillon, broth, or stock.
This Chicken Stock recipe is from the Cook'n Under Pressure Cookbook. Download this Cookbook today.
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