Nicholas Gavin is the Culinary Creative Director of ChefSteps, where he develops recipes and is responsible for making all the food look beautiful. Nick has worked at ChefSteps for over a decade; he and ChefSteps co-founder Grant Crilly worked together at Modernist Cuisine. Nick has worked in professional kitchens both in the United States and abroad, most notably at Mugaritz in San Sebastian, Spain.

Nicholas Gavin

Pressure-cooked chicken stock is easy to make and takes a fraction of the time it would if you simmered it on the stovetop. 
 
Roasting the chicken bones and the aromatic vegetables adds deep flavor, thanks to <a href="https://www.chefsteps.com/activities/mastering-the-maillard-reaction">Maillard browning</a> and caramelization—especially if you scrape up all the fond from the bottom of the roasting pan. 
 
While this stock is a little more work than a <a href="https://www.chefsteps.com/activities/pressure-cooked-blond-chicken-stock">blond chicken stock</a>, it makes up for that with a ton of roasted flavor. It’s the perfect base for soups, although it works in almost any application—use in braises and stews, cooking grains and legumes, making sauces and jus, or even chicken demi-glace. 
 
EDITORS’ NOTE: We’ve updated this recipe to improve its flavor and make it easier. We’ve reduced the amount of water and aromatic vegetables for more concentrated chicken flavor; we roast the bones and aromatics on sheet pans in the oven, rather than searing them in a pot in multiple stages; and we’ve added a steeping step for more robust herbal aromas. If you prefer to use the original recipe, we’ve included it as a tip before the make-ahead and storage instructions.

Pressure-Cooked Brown Chicken Stock