Pressure Cooker Dark Roasted Chicken Stock Recipe 415 Recipes

PRESSURE COOKER CHICKEN STOCK RECIPE

Steps:

• Skim fat from stock, strain, then use as desired or freeze for up to 6 months.

PRESSURE COOKER DARK ROASTED CHICKEN STOCK RECIPE - (4.1/5)

Steps:

• Preheat oven to 400°F. Season chicken with salt and pepper. Place into a roasting pan and add vegetables, onion and garlic. Drizzle with olive oil, and mix with hands to coat. Roast for approximately 45 minutes, until everything has achieved a dark color. If you don't own a pressure cooker (buy one!) then simmer this on a stove top for about an 90 minutes. If using a pressure cooker: Pour in 8 cups of water into the pot. Add all the roasted chicken and vegetables into the pot. Add the bay leaves and fresh parsley. Lock on the lid, and pressure cook on HIGH for 35 minutes (or use the SOUP button). When the PC beeps, do a quick pressure release. Carefully strain the broth. The broth can be frozen for future use. See my recipe, on Key Ingredient, for "Grießnockerlsuppe (Semolina Dumpling Soup)" http://www.keyingredient.com/recipes/3014865032/grienockerlsuppe-semolina-dumpling-soup/ to see how I made the dumplings.

PRESSURE COOKER CHICKEN STOCK

Steps:

• Put chopped wings in a pot and cover with about 4 cups cold water. Bring to a boil over high heat, then immediately turn off heat and drain chicken.
• Pour oil into a pressure cooker over medium heat. Add onions, carrots, leeks and garlic, and sauté until softened but not browned, about 5 minutes. Add blanched wings, ground chicken, parsley and peppercorns; cover with about 4 cups of cold water and seal pressure cooker. Set pressure gauge at 1 bar or 15 pounds per square inch, turn heat to high and when steam starts to escape, turn to low and cook for 1 1/2 hours. Let cool before removing lid. Strain through a fine sieve, discarding solids. Refrigerate and skim off any fat.

PRESSURE COOKER CHICKEN STOCK

Steps:

• Combine all the ingredients in the pressure cooker.
• Cover and bring up to high (15 lbs) pressure.
• When control is jiggling vigorously, reduce the heat so it jiggles about 2-4 times per minute and cook for 25 minutes.
• Release the pressure, either by letting the cooker sit until pressure is naturally released, or by carefully running cold water over the cooker (use mitts and clear the sink before releasing pressure that way).
• Strain the stock and refrigerate until the fat solidifies; remove the fat and refrigerate for up to 3 days, or freeze.

ROASTED CHICKEN STOCK (PRESSURE COOKER)

Steps:

• Add all the ingredients to the pressure cooker.
• Lock on the lid and bring to pressure over high heat.
• Reduce heat to medium and cook for 40 minutes.
• Let the pressure drop naturally.
• Remove the lid and strain through a cheesecloth lined colander.
• Cool in the fridge, skim off the fat, and use or divide up for freezing.

ROASTED CHICKEN STOCK

Steps:

• To make this stock in an Instant Pot: Add the chicken carcass to a 3- or 6-quart Instant Pot or other electric pressure cooker. Chop the onion into eighths, and slice the garlic head in half crosswise to expose the cloves; dump the alliums into the pot over the chicken. Crush the bay leaves and add, along with the salt, black peppercorns, and turmeric. Add enough cold water to reach the max line in the 3-quart or to cover the bones in the 6-quart (5 to 6 cups). Gently stir and cover with the lid. Pressure-cook on high for 1 hour and let the pressure release naturally.
• To make this stock on the stove: Follow Step 1, but place all of the ingredients, including the water, into a large heavy-bottomed pot, such as a Dutch oven or stock pot, and gently stir. Bring to a boil over high heat, then immediately reduce the heat to maintain a gentle simmer. Cover and cook until the stock is deeply golden, the chicken bones are falling apart at the joints when you try to pick them up and the vegetables have turned to mush, about 3 hours.
• Strain the contents of the pot through a colander set over a large bowl; press the bones to get out all of the liquid. Taste for seasoning, adjusting with salt as desired. Ladle the stock into large mugs for sipping, or use as an ingredient in your cooking. Alternatively, you can let the strained stock cool slightly before transferring into quart containers and storing in the refrigerator.
• This chicken stock will keep in the refrigerator for 3 to 4 days or in the freezer for up to 4 months. Heat individual portions in coffee mugs to drink in the morning for breakfast, or use as a base for soups, stews and porridges throughout the week.