Making your own chicken stock doesn’t need to take days of simmering and hours of chopping. Heston Blumenthal shows us that a good pressure cooker and a couple kilos of chicken wings and your 90% there. This stock is very versatile and great as a soup base, sauce base, or any time you want to pump up the flavor a dish. I sometimes cook potatoes in my chicken stock to give them an added boost.
This stock is the base for a really delicious Chicken Velouté.
- 1.75kg chicken wings
- 150g peeled sliced onion
- 150g peeled sliced carrots
- 100g sliced white mushrooms
- 60g sliced celery
- 50g sliced leek
- 2 cloves peeled and smashed garlic
- 10g parsley (stalks and leaves)
- 6 sprigs of thyme
- 1 bay leaf
- 5g black peppercorns
- Put the chicken wings in a large stock pot and cover with cold water. Place over high heat and bring to a boil, skimming off any foam or scum that rises to the top. As soon as the water comes to a boil drain the wings and rinse under cold water to remove any additional scum.
- Put the chicken wings in a pressure cooker and add 2kg of cold water. Bring to a simmer over medium heat and skim off any scum.
- Place the lid on the pressure cooker and turn the heat on high. Bring to full pressure (bar 2). Reduce the heat to low and cook for 1 hour.
- Remove the pressure cooker from the heat and allow to completely depressurize (approx. 45 min). Once depressurized, add the vegetables and garlic. Place the lid back on and bring up to full pressure over high heat. Reduce the heat to low and cook for 30 min.
- Remove the pressure cooker from heat and allow to completely depressurize. Remove the lid and add the herbs and peppercorns; leave to infuse for 30 minutes.
- Strain the broth through a strainer lined with two layers of cheesecloth. Cover and place in the refrigerator for at least 2 hours (or overnight). Scrape the layer of fat off the top before storing in the refrigerator or freezing for later use.