Reply to Can you please share how you make chicken stock?

Forum Index » Food, Cooking, and Restaurants

Reply to "Can you please share how you make chicken stock?"

Subject:

Emoticons





More smilies

Text Color: Font: Close Marks

[quote=Anonymous]I use a pressure cooker and definitely brown the bones. I try to make more of a bone broth (gelatinous) vs stock, so the pressure cooker helps get out all that good stuff much quicker.

I will usually do a full pressure cooker (not instant pot, actual old school pressure cooker) with 2 carcasses, rotisserie is fine. I do roast them, something like 450 for 10-20mins, really doesnt take too long at all. Throw them in the pot. If you save veggie scraps, this is the BEST way to use them up. Carrot peels, onion skins, garlic butts. Really whatever you have. I usually throw some peppercorns and bay leaves in too. I don't add much salt, because the rotisserie chickens are usually injected and add a bit, but do add a small bit. A splash of apple cider vinegar helps break down some of the other nutrients, so throw that in too. Top with water, set it for like 4h. I let it cool first and then drain/strain it, discarding all the bits. Leave it in the fridge overnight and you will have a not-very-cute-but-very-tasty chicken stock/jello. [/quote]

Options

	Disable HTML in this message
	Disable BB Code in this message
	Disable smilies in this message

Review message

Search Recent Topics Hottest Topics