Jamaican Pressure Cooker Chicken Stock

Ingredients

• 3.5 lb Chicken Backs (Jamaican chicken backs, includes carcass and wing tips)
• 3 pieces Onion (Medium, diced)
• 2 pieces Carrot (Medium, peeled and diced)
• 2 stalks Celery (Sliced)
• 2 heads Garlic (Peeled (about 10 cloves total))
• 3 leaves Bay Leaves
• 3 stalks Green Onion (Chopped)
• 1 tablespoon Allspice (Pimento) (Ground Jamaican pimento)
• 2 sprigs Fresh Thyme
• 0.25 cup Fresh Parsley (Chopped, roughly a handful)
• 1 gallon Water (Cold)

Instructions

1. Trim and Rinse Chicken Backs

   Cut the chicken backs into smaller pieces for easier handling, remove any dark tissue, and rinse thoroughly under cold water.

   Time: PT10M

2. Roast Bones for Deeper Flavor

   Preheat the oven to 400°F. Spread the chicken pieces on a roasting tray in a single layer and roast until nicely browned, about 35 minutes, turning once halfway through.

   Time: PT35M

   Temperature: 400°F

3. Dice Aromatics

   While the bones roast, dice the onions, carrots, and celery; peel and crush the garlic; chop the green onions; and measure out the allspice, thyme, and parsley.

   Time: PT15M

4. Combine Ingredients in Pressure Cooker

   Place the roasted bones, diced aromatics, bay leaves, thyme sprigs, parsley, and allspice into the pressure cooker. Add 1 gallon of cold water, ensuring you do not exceed the cooker’s max fill line.

   Time: PT5M

5. Pressure Cook the Stock

   Seal the cooker, bring to high pressure over medium heat, then reduce to maintain pressure. Cook for 35 minutes.

   Time: PT35M

6. Natural Pressure Release

   Turn off the heat and let the pressure release naturally for about 25 minutes. This allows volatile compounds to re‑absorb into the liquid.

   Time: PT25M

7. Strain and Cool the Stock

   Open the cooker, carefully ladle the liquid through a fine‑mesh strainer lined with cheesecloth into a large bowl. Discard solids. Let the stock cool to room temperature, then refrigerate.

   Time: PT10M

Nutrition Facts

Calories

15

Protein

1g

Carbohydrates

0g

Fat

0.5g

Fiber

0g