Rotisserie Chicken Stock Pressure Cooker Recipe

Rotisserie Chicken Stock Pressure Cooker Recipe

Ingredients

Makes about 2 quarts – Cooker: 6- to 8-quart – Time: 30 minutes at HIGH pressure

• 1 (3-pound) roast chicken carcass, broken up to fit your pot
• 1 medium yellow or white onion, cut into quarters, or 2 leeks (white and green parts), trimmed, cut in half lengthwise, rinsed well, and coarsely chopped
• 3 ribs celery with leaves, cut into 4-inch chunks
• 2 medium carrots, cut into 2-inch chunks
• 1 medium parsnip, peeled and cut into 2-inch chunks
• 2 cloves garlic, peeled
• 8 cups water, or as needed
• 2 tablespoons cider vinegar
• 8 sprigs fresh flatleaf parsley or cilantro
• 2 sprigs fresh dill or thyme
• 6 black peppercorns

Method

1. In a 6- to 8-quart pressure cooker, combine the chicken carcass, onion, celery, carrots, parsnip, and garlic
2. Carefully pour in the water to just cover by 2 inches
3. The chicken needs to be entirely covered
4. Add the vinegar, herbs, and peppercorns
5. Close and lock the lid
6. Set the burner heat to high
7. When the cooker reaches HIGH pressure, reduce the burner heat as low as you can and still maintain HIGH pressure
8. Set a timer to cook for 30 minutes
9. Remove the pot from the heat
10. Open the cooker with the Natural Release method; let stand for 15 minutes
11. Be careful of the steam as you remove the lid
12. Set a large colander lined with a double layer of cheesecloth over a large bowl and pour the broth through to strain
13. Press the vegetables to extract all the liquid
14. Discard the solids
15. Cool completely
16. Skim the surface of fat with an oversized spoon
17. Cover with plastic wrap and refrigerate overnight
18. The next day, remove the layer of congealed fat on the surface
19. The stock is ready for use and will keep in an airtight container in the refrigerator up to 4 days and the freezer up to 6 months
20. Roast Duck Stock: Leftover carcass after a roast duck dinner? Substitute 2 duck carcasses for the chicken carcass in Step 1 and proceed with the recipe
21. Use parsley, not cilantro, especially the stems, as they have more flavor than the leaves

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