Instant Pot Chicken Stock
You’ve probably heard of theInstant Pot ¯\_(ツ)_/¯
But these simple & easy to follow recipes work with any pressure cooker! All pressure cookers work on the same, simple principle: Steam pressure.
Within the sealed pot, the steam builds up therein to a very high pressure, which helps food cook much faster than other traditional methods, such as with crock pots and or ovens!
Instant Pot Chicken Stock
From Store Bought Rotisserie Chicken
Here is the Instant Pot that I have (mine is 6 qt):
My slotted spoon (it’s called a spider):
Fine mesh strainer spoon:
The same stock in a regular pot:
This is the most versatile stock that can be used for any soups, sauces, and braises whether they are made from chicken, beef, pork, veal, duck, or other birds or mammals. “Brown” means that the chicken was roasted before making the stock.
This recipe can be scaled to fit the size of the pot that you have. Each chicken will need 4 quarts of room in the pot.
The fastest, but not the cheapest, way to make stock is to use store bought rotisserie chickens. You need every part of it — the meat, skin, and bones. The only part you are welcome to leave out is the breast meat, but since it’s so dry, I throw it in as well. If you make a lot of roasted chickens at home, you can replace one store bought rotisserie chicken with the carcasses and all the bones from 2 home roasted chickens. This way you’ll acquire to eat the meat.
If you are planning to use the stock for soups, the chickens can be either salted or not. If you are planning to use the stock for sauces, it’s very important that the chickens you buy are salt-free (available at Whole Foods) because the stock would be reduced as much as 8 times to turn it into a sauce, making it way too salty. If you are only using the carcasses and not the whole chicken, I find that it’s ok if the chicken was salted (even if you’ll be using the stock for sauce) because almost all of its meat has been removed.
For 8 cups of stock
1 salt-free store bought rotisserie chickens with meat and skin (see the note above)
1 small carrot, coarsely chopped
1/2 celery rib, coarsely chopped
1 small yellow onion, quartered
1 bay leaf
a few thyme sprigs (optional)
a few parsley stems (optional)
Break up the chicken or carcasses into small parts. put everything in the pot and cover with water by 1 inch.
Stove top method: Bring to a boil, reduce heat to low, simmer very gently uncovered for 3-5 hours. No need to skim.
Instant pot method: High pressure for 2 hours with natural release. Can be started before you go to bed and will be ready to strain in the morning.
cool to warm. Strain through a big hole, then a small hole strainers. cool to room temp. Refrigerate 24 hours. Skim the grease off the top. Can be used as is or reduced. To reduce, boil it down until it’s reduced to your liking. High heat is fine since all the solids are gone. I usually reduce roughly by 4 (4 cups turn into 1 cup). Reducing has the following benefits: the stock takes less room in the freezer, it’s faster to defrost, pan sauces made with reduced stock take less time.
Reduced stock can be reconstituted with water to make soups. Stock keeps 1 week in the fridge or indefinitely in the freezer, though it’s best to use within a few months.
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