Absolutely the most flavorful chicken stock ever and it’s really easy to make. Don’t be too skeeved out by the chicken feet. If you are careful, you won’t even need to touch the chicken feet.
Place in 6-quart pressure cooker (see safety tips below):
- 1 – 1.5 lb. chicken feet
- 1 onion cut in quarters (I like to use a large onion)
- 2 carrots, chunked
- 2 celery stalks, chunked
- 1 bay leaf
- 1 tsp. salt
- 2 Tbl. cider vinegar
- fish sauce (optional)
- fill with water up to the line
Bring up pressure, turn heat down to a slow rock, then cook for 1 hour. Remove from heat and allow to cool until pressure drops naturally. Place pressure cooker in the sink and remove solids into a colander set in a bowl. Press liquids out of the solids, and return liquids to pot. Strain the stock through a fine-mesh strainer. Chill the stock after it cools. Freezes well. Makes about 1 gallon.
Safety tips for using a pressure cooker:
After cooking, ALWAYS 1) remove the gasket from the lid and wash in soapy water, making sure to check for cracks or damage; 2) scrub the lid inside and out, especially under the rim; 3) ream the vent hole with a toothpick.
Before cooking, ALWAYS 1) visually check the vent hole; 2) check that the gasket is properly seated; and 3) check that the rubber relief valve is not stuck.