Roasted Chicken Stock Pressure Cooker Food

PRESSURE COOKER BONE BROTH OR CHICKEN STOCK

Steps:

• If you want to roast the bones first, heat the oven to 450ºF. Lay the bones out on a rimmed baking sheet and roast until well browned, 25 to 35 minutes.
• Put the bones (roasted or not) in the pressure cooker pot and add all the remaining ingredients. Cover with 3 to 3 1/2 quarts of water (the water shouldn't come more than two-thirds of the way up the side of the pot). To make regular stock, cook on high pressure for 1 hour if using all chicken or poultry bones, or 2 hours for beef or pork bones or a combination of poultry and meat. For bone broth, cook on high pressure for 3 hours for poultry bones, and 4 1/2 hours for beef, pork, or mixed bones. When making bone broth, you'll know you've cooked it long enough if all the connective tissue, tendons, and cartilage have dissolved and the bones crumble a bit when you poke at them. If this hasn't happened, cook it on high pressure for another 30 minutes and check it again.
• Allow the pressure to release naturally. Use the broth or stock right away, or store it in the refrigerator or freezer. Bone broth and regular stock will keep for 5 days refrigerated or up to 6 months frozen.

PRESSURE COOKER CHICKEN STOCK RECIPE

Steps:

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

INSTANT POT CHICKEN STOCK

Steps:

• Let the pressure release naturally: This can take up to 30 minutes.
• Store or freeze: Stock will keep in the refrigerator for up to a week, or transfer to freezer containers and freeze for up to a year.

PRESSURE-COOKER CHICKEN STOCK

Steps:

• Place chicken and water in an 8 1/2-quart stove-top pressure cooker and bring to a boil over medium-high. Using a ladle, skim impurities and fat that rise to the top. Add vegetables, bay leaf, and peppercorns.
• Lock the lid in place. Over high heat, bring to high pressure. Lower the heat just enough to maintain high pressure and cook for 30 minutes. If time permits, let the pressure decrease naturally, about 20 minutes. Otherwise, quick-release the pressure by setting the cooker under cold running water.
• Remove the lid, tilting it away from you to allow any excess steam to escape. Allow stock to cool slightly. Strain through cheesecloth set over a fine-mesh sieve. Skim off fat if using immediately, or let cool completely (in an ice-water bath, if desired) before transferring to airtight containers. Refrigerate at least 8 hours to allow the fat to accumulate at the top; lift off and discard fat before using or storing stock.

PRESSURE-COOKER HOMEMADE CHICKEN BROTH

Steps:

• Place all ingredients in a 6-qt. electric pressure cooker. Lock lid; make sure vent is closed. Select manual setting; adjust pressure to high and set time for 45 minutes. When finished cooking, allow pressure to naturally release. , Remove chicken; set aside until cool enough to handle. Remove meat from bones. Discard bones; save meat for another use. Strain broth, discarding vegetables and seasonings. Refrigerate 8 hours or overnight. Skim fat from surface.

PRESSURE COOKER CHICKEN BROTH

Steps:

• Place the chicken wings, vegetables, salt and black peppercorns into a 7-quart pressure cooker. Pour in enough water just to cover everything. Do not fill above the cooker's "maximum fill" line, or 2/3 full. Cover and lock the lid. Bring to pressure over high heat, about 20 minutes. Reduce the heat to low, so that you barely hear hissing from the pot. Cook for 40 minutes.
• Release the pressure using the cooker's release device (read the manual), or cool the cooker by running cold water over the lid for 30 seconds. Open carefully.
• Set a cheesecloth-lined colander in a large bowl or container and strain the broth. Discard the solids. Refrigerate the stock overnight, or until the fat solidifies. Remove the fat. Store in an airtight container in the refrigerator for up to 3 days, or freeze for up to 6 months.

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.

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.

EASY ELECTRIC PRESSURE COOKER CHICKEN STOCK

Steps:

• Remove the neck and gizzards from the chicken. Place the neck and the chicken, breast side up, into the pressure cooker and add 2 cups of water. Set aside gizzards. Secure the lid. Cook at high pressure for 25 minutes, and allow for natural pressure release. (If your chicken is over 5 pounds, add a few extra minutes to ensure it cooks all the way through.).
• Remove chicken and neck from cooker. Do not remove the liquid! Place chicken in a casserole dish or a deep plate to catch drippings, and allow it to cool enough to touch it.
• In the meantime, place the frozen scraps into the hot cooker to begin thawing. You don't have to thaw them ahead of time, the cooker will do that. I just dump the bag, then place the bag right back in the freezer for the next batch.
• Take off your rings!
• Harvest all meat from chicken for later use. I use three bowls: meat, bones/other good stuff, and skin. When in doubt, put it in the bone-bowl. If you get a little skin in there, that's okay - you'll just skim the fat off later anyway.
• I do not use a knife for this process. The meat should just about fall off the bones. If you're having a really hard time, it may not be cooked all the way through. You can see from the pictures that the chicken breasts come off almost whole, and the dark meat just falls into the bowl. There is very little in the third bowl - that's all I'm going to throw away. The rest gets used.
• Either freeze or refrigerate the chicken harvested - I usually get 4-5 cups.
• Throw away the skins.
• Next, I try to chop the bones up as small as possible and place the pieces into the cooker. I have a a good pair of boning shears that make short work of this. The more you can chop up the bones, the more of the gelatin you can release to give your stock that beautiful "jiggle" when it's done. You know you have a beautiful stock when it dances like Jello!
• Also, dump any juice that seeped out during the harvesting process back into the cooker.
• So now, you have a little bit of liquid, all your veggies, and your chopped up chicken bones. Cut up the gizzards and toss them on top, along with the bay leaves and peppercorns. This is when I usually add a few more celery leaves, and maybe a little extra parsley. (See picture).
• Fill to "Max-fill" line with water. Secure the lid, and set the cooker to cook at high pressure for 25 minutes, then allow for natural release. It will take a while to come up to pressure because the cooker is so full.
• Place 2 layers of cheesecloth over a strainer and place the strainer over a LARGE bowl. VERY carefully, pour the contents of the cooker into the strainer, allowing the liquid to run through.
• Allow the solids to cool to the touch, then gather the ends of the cheesecloth and press/squeeze as much liquid as you can out of the solids. I shift the solids around and squeeze again a couple times to get as much out as possible.
• Some people like to skim the fat off while it is still liquid. I don't. I think that's too much work. I'd rather peel it off in chunks after refrigerating, when it is hard.
• Please, please make sure you're practicing safe food prep - you can't just stick the bowl of steaming hot chicken stock into the fridge and think that the temp will come down fast enough to prevent the growth of bacteria.
• I usually put the bowl into my sink in an ice bath, and every few minutes, I *gently* stir the stock. After the temp has come down, I'll move it to the fridge overnight.
• In the morning, scrape off the congealed fat that has risen to the top. Watch that stock jiggle! Divide into freezable containers in various sizes and freeze until needed.

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.

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.