20 CALORIES
PER SERVING

MAKES 2 quarts

SERVING SIZE 1 cup

PREP TIME 5 mins

COOK TIME 2 hrs

TOTAL TIME 2 hrs 25 mins

From-Scratch Chicken Stock

After you’ve enjoyed a roasted chicken, save the scraps to make this stellar stock. Making it in the Instant Pot is so much faster than making it on the stovetop!



PROGRAM
Pressure Cook

PRESSURE
High

RELEASE
Natural

1 roasted chicken carcass

2 medium carrots, cut in half

12 medium yellow onion

2 celery stalks, cut in half

2 tsp kosher salt

1 tsp black peppercorns

1 bay leaf

1 handful fresh herbs (such as parsley, thyme, rosemary, or tarragon)

8 cups cold water

1. Place the chicken carcass in the inner pot, followed by the carrots, onion, celery, kosher salt, peppercorns, bay leaf, herbs, and water.

2. Cover, lock the lid, and flip the steam release handle to the sealing position. Select Pressure Cook (High), and set the cook time for 1 hour 30 minutes. When the cook time is complete, allow the pressure to release naturally (about 30 minutes).

3. Place a fine mesh sieve over a large bowl. Allow the stock to cool slightly, and then carefully remove the inner pot from the base and strain the stock through the sieve. Set the stock aside to cool to room temperature. Discard the solids.

4. Once cooled, transfer the stock to sealable 1-quart (1l) glass jars, seal tightly, and place in the refrigerator to chill overnight. Once the stock is chilled, remove the jars from the refrigerator, and skim and discard the layer of fat that forms on the surface. Reseal the jars.

5. Store in the refrigerator for up to one week, or in the freezer for up to six months.

nutrition per serving


Total fat 0g

Saturated fat 0g

Cholesterol 0mg

Sodium 287mg

Carbohydrates 0g

Dietary fiber 0g

Sugars 0g

Protein 5g

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