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
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
1⁄2 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.
Total fat 0g Saturated fat 0g |
Cholesterol 0mg Sodium 287mg |
Carbohydrates 0g Dietary fiber 0g |
Sugars 0g Protein 5g |