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

Ingredient Substitutions

• Instead of Chicken Backs: Chicken carcasses, Chicken necks, Chicken wings
• Instead of Onion: Shallots
• Instead of Carrot: Parsnip
• Instead of Celery: Fennel stalks
• Instead of Garlic: Garlic powder (1 tsp)
• Instead of Bay Leaves: Dried thyme
• Instead of Green Onion: Leeks
• Instead of Allspice (Pimento): Ground allspice
• Instead of Fresh Thyme: Dried thyme (1 tsp)
• Instead of Fresh Parsley: Cilantro
• Instead of Water: Low‑sodium chicken broth (for richer flavor)

Equipment Needed

• Roasting Tray
• Oven
• Cutting Board
• Chef's Knife
• Pressure Cooker
• Measuring Cup
• Ladle
• Fine Mesh Strainer
• Cheesecloth

Critical Steps — Do Not Skip

• Roasting the bones to develop deep flavor
• Maintaining proper pressure cooking time
• Allowing natural pressure release
• Straining through cheesecloth for clarity

Chef Tips from the Video

• Save the wing tips you trim; they make excellent additions to soups.
• Roasting the bones not only adds color but also renders excess fat, giving a cleaner stock.
• If you don’t have a pressure cooker, simmer the stock on the stovetop for 2‑3 hours, but expect a milder flavor.

Troubleshooting

Storage

Refrigerator: Store in airtight containers for up to 7 days.

Freezer: Freeze in portion‑size bags or containers for up to 4 months.

Room temperature: Do not store at room temperature longer than 2 hours.

Make-Ahead Tips

• Make a double batch and freeze in ice‑cube trays for quick portioning.
• The stock can be used as a cooking liquid for grains, beans, or soups.
• Skim solidified fat after chilling for a leaner broth.