Quick Roast Chicken Stock (Pressure Cooker)
Quick Roast Chicken Stock (Pressure Cooker) is a easy British recipe that serves 8. 15 calories per serving. Recipe by Chris Young on YouTube.
Prep: 20 min | Cook: 40 min | Total: 1 hr 10 min
Cost: $53.82 total, $6.73 per serving
Ingredients
- 1 whole Rotisserie Chicken (Costco rotisserie, skin removed, meat shredded)
- 0.5 medium Onion (Half, thinly sliced)
- 0.5 medium Carrot (Half, thinly sliced)
- 2 cloves Garlic (Smash lightly)
- 1 tablespoon Neutral Oil (Vegetable or canola oil; can use skimmed chicken fat)
- 2 quarts Water (Tap water, cold)
Instructions
Gather Ingredients
Collect the rotisserie chicken, half onion, half carrot, garlic cloves, oil, and water. Measure out two quarts of water.
Time: PT5M
Prep Vegetables
Thinly slice the half carrot and half onion. Smash the garlic cloves with the flat side of the knife.
Time: PT5M
Shred Chicken
Remove all meat from the rotisserie chicken, discarding bones and skin (or keep a few skin pieces for extra fat). Shred the meat into bite‑size pieces.
Time: PT5M
Sweat Vegetables
Set the pressure cooker to the “Sauté” mode, add 1 tbsp oil, and heat for 1 minute. Add the sliced carrot, onion, and smashed garlic. Cook, stirring occasionally, until they turn lightly golden and fragrant, about 3‑4 minutes.
Time: PT5M
Add Chicken and Water
Add the shredded chicken to the pot, then pour in the two quarts of cold water. Stir to combine.
Time: PT2M
Pressure Cook
Seal the lid, ensure the vent is closed, and set the cooker to high pressure for 40 minutes.
Time: PT40M
Temperature: 250°F
Release Pressure
Allow the cooker to naturally release pressure for 10 minutes, then carefully perform a quick release for any remaining pressure.
Time: PT10M
Strain Stock
Open the lid, remove the lid, and ladle the liquid through a fine‑mesh strainer into a clean bowl or container. Discard solids.
Time: PT5M
Optional Consomme Clarification
If a crystal‑clear consomme is desired, blend 1 cup of the hot stock with ½ cup raw chicken meat in a blender, whip in a handful of air for 30 seconds, return to the pressure cooker, cook on high pressure for 5 minutes, then let cool in the fridge and slowly thaw in a strainer. Collect the clear liquid.
Time: PT15M
Nutrition Facts
- Calories
- 15
- Protein
- 2 g
- Carbohydrates
- 1 g
- Fat
- 0 g
- Fiber
- 0 g
Dietary info: Gluten-Free, Dairy-Free, Paleo, Keto-Friendly
Allergens: Chicken
Ingredient Substitutions
- Instead of Rotisserie Chicken: Store‑bought cooked chicken breast, Raw whole chicken (roast first)
- Instead of Onion: Leek, Shallot
- Instead of Carrot: Parsnip, Celery root
- Instead of Garlic: Garlic powder (1/4 tsp), Shallot
- Instead of Neutral Oil: Olive oil (light), Butter (adds flavor)
- Instead of Water: Low‑sodium chicken broth (reduce water accordingly)
Equipment Needed
- Pressure Cooker (Instant Pot or similar)
- Sharp Chef’s Knife
- Cutting Board
- Measuring Cup
- Ladle
- Fine Mesh Strainer
- Bowl or Container for Stock
- Blender (optional, for consomme) (optional)
- Freezer Tray or Ice Cube Tray (optional, for consomme) (optional)
Critical Steps — Do Not Skip
- Shredding the chicken to increase surface area
- Cooking under high pressure for exactly 40 minutes
- Natural pressure release before quick release to avoid clouding
Chef Tips from the Video
- Skim any fat that rises to the surface after straining for an even clearer stock.
- For extra depth, add a splash of dry white wine before sealing the cooker.
- Use the leftover chicken carcass for a second, lighter stock if you need more volume.
Troubleshooting
Stock is cloudy after pressure cooking.
Ensure natural pressure release before quick release, and strain through cheesecloth. Avoid over‑cooking beyond 45 minutes.
Stock tastes metallic or bitter.
Do not exceed 40‑45 minutes at high pressure. Use only meat (no bones) for this quick method.
Not enough gelatin – stock is watery.
Make sure the chicken meat includes skin and any leftover cartilage. If still thin, increase cooking time by 5‑10 minutes, but watch for bitterness.
Storage
Refrigerator: Store in airtight containers for up to 4 days.
Freezer: Freeze in 1‑cup portions for up to 2 months.
Room temperature: Do not store at room temperature; perishable.
Make-Ahead Tips
- The stock keeps well frozen; make a big batch and portion it out.
- After straining, let the stock cool to room temperature before refrigerating to reduce condensation.
- If you plan to use the stock for sauces, add a pinch of salt now; adjust later if needed.
Frequently Asked Questions
What is the cultural significance and history of Quick Roast Chicken Stock (Pressure Cooker) in British cuisine?
Quick Roast Chicken Stock (Pressure Cooker) reflects the British tradition of using leftover rotisserie chicken to create a rich, gelatin‑rich broth, a practice dating back to Victorian kitchen efficiency. The method popularized by chefs like Heston Blumenthal modernizes this heritage by extracting maximum flavor in under an hour, making it a contemporary staple in British home cooking.
What are the traditional regional variations of Quick Roast Chicken Stock (Pressure Cooker) within British cooking?
In northern England, the stock may include leeks and parsnips, while in the south, carrots and celery are favored. Some coastal regions add a splash of white wine or a handful of seaweed for briny depth, but the core technique of pressure‑cooking a rotisserie chicken remains consistent across Britain.
How is Quick Roast Chicken Stock (Pressure Cooker) authentically served in British households or restaurants?
Traditionally, the clear, meaty stock is served as a base for classic British soups such as chicken and leek or as the liquid for a luxurious consomme. In restaurants, it may be strained and used to finish sauces for roast beef or to enrich a traditional fish pie filling.
On what occasions or celebrations is Quick Roast Chicken Stock (Pressure Cooker) traditionally associated in British culture?
The stock is often prepared for Sunday family lunches, when a rotisserie chicken is a convenient centerpiece. It also appears during holiday gatherings such as Christmas or Easter, serving as the foundation for festive soups and gravies that accompany the main feast.
How does Quick Roast Chicken Stock (Pressure Cooker) fit into the broader British soup tradition?
British soup tradition values clear, comforting broths that showcase seasonal vegetables and meat. Quick Roast Chicken Stock (Pressure Cooker) provides a fast, gelatin‑rich base that aligns with classic soups like chicken noodle, Mulligatawny, and Scotch broth, reinforcing the emphasis on hearty, home‑cooked flavors.
What are the authentic traditional ingredients for Quick Roast Chicken Stock (Pressure Cooker) versus acceptable substitutes in British cooking?
Authentic ingredients include a whole rotisserie chicken, onion, carrot, garlic, and a splash of neutral oil. Acceptable British substitutes are leftover roast chicken, celery sticks instead of carrot, or a knob of butter in place of oil, while still preserving the stock’s depth and clarity.
What other British dishes pair well with Quick Roast Chicken Stock (Pressure Cooker)?
The stock pairs beautifully with classic British dishes such as chicken and leek soup, a traditional fish chowder, or as the liquid for a hearty beef and barley stew. It also works as a base for a refined risotto featuring British mushrooms or smoked haddock.
What are the most common mistakes to avoid when making Quick Roast Chicken Stock (Pressure Cooker) using a rotisserie chicken in a pressure cooker?
Avoid over‑filling the pressure cooker, which can block the vent and result in uneven extraction. Also, do not sauté the vegetables for too long before pressure cooking, as excessive caramelization can darken the stock and mask its intended clarity.
How do I know when Quick Roast Chicken Stock (Pressure Cooker) is done cooking and has extracted maximum gelatin and flavor?
After the 40‑minute high‑pressure cycle, the stock should be a deep golden‑amber color and feel slightly viscous when cooled, indicating gelatin extraction. A quick taste should reveal a rich, meaty depth without any raw chicken flavor; if it tastes thin, a few extra minutes under pressure can improve it.
What does the YouTube channel Chris Young specialize in, and how does his approach to British cooking influence the Quick Roast Chicken Stock (Pressure Cooker) recipe?
The YouTube channel Chris Young specializes in practical British home cooking, focusing on quick, flavorful techniques that use everyday ingredients. His approach emphasizes efficiency—like using a pressure cooker and rotisserie chicken—to deliver classic British flavors in a modern, time‑saving format, which is evident in the Quick Roast Chicken Stock (Pressure Cooker) video.
Last updated: August 20, 2026
