Pressure Cooker Chicken Stock
Chicken and beef stock are the current rage in health and wellness. For me it’s the rage in my kitchen not only for health and wellness, but for the taste. Fresh made chicken stock is packed with flavor and goodness.
It is so easy to make and when I make it I make enough to freeze. So I have stock ready in moments when I want to make a rice dish or soup, or sauce. Nutritionally store purchased is on the low level. And it is mostly packed with sodium. I think that is what we taste, it never taste like beef, chicken, or vegetables.
When I make it at home I use fresh produce and herbs from my garden. Just a side note, fresh herbs grow well in pots and can be brought in the house in the colder months. There are a few that I want to always have on hand. Rosemary, thyme, celery, lemon grass, parsley, marjoram, and oregano. Fresh herbs really make a wonderful stock.
Making stock is easy and also very cost effective. I like to roast a chicken in the pressure cooker. Eat all the meat and take the carcass and place it back in the cooker with herbs and seasonings, water and in 15 minutes I have a great chicken stock. It’s also a great way to use the giblets.
One thing I have learned about making my own stock is that I can really change it up. Meaning I can totally change the flavor by changing up the seasonings that I use. For example I often add roasted garlic for a deeper richer flavor. Ginger root adds a zing that I really like in the winter time.
Really it is really easy to make stock at home. Don’t worry about recipes, it is pretty hard to mess it up. Just add what you feel like and if it is to strong just add more water. If it’s to weak add salt and pepper.
It’s also a wonderful way to use the turkey bones from the holiday turkey. I get a good gallon or more from my turkey.
Bone broth can also be make easily in the pressure cooker. I like to roast the bones first and then pressure them with all the onions and herbs.
As in all things when we take the time to do them right the results really make a difference. I have learned that using a fresh made stock makes a huge difference in the foods I prepare and if I am going to take the time to cook, I want it to be as tasty as possible and healthy.
Chef Brad~America’s Grain Guy
Homemade Chicken Stock
1 chicken carcass (with meat removed)
1 roasted garlic head
3 stalks celery
Lemon grass or one lemon
A bunch of parsley, thyme, oregano or other herbs
Salt and Pepper
3 quarts water
Place all ingredients in pressure cooker and cook for 15 minutes on high pressure. Remove lid and strain and cool before placing in refrigerator or freezer. If placed in refrigerator use within a week, in freezer it will be ok for a couple of months.