White Stock Pressure Cooker Recipe

White Stock Pressure Cooker Recipe

Ingredients

Makes about 2 quarts – Cooker: 6- to 8-quart – Time: 45 minutes at HIGH pressure

• 1 medium yellow or white onion, cut into quarters
• 1 leek (white and green parts), trimmed, cut in half lengthwise, rinsed well, and chopped
• 1 medium carrot, cut into chunks
• 3 ribs celery with leaves, roughly chopped
• 3 tablespoons butter
• 2 veal knuckles
• 4 to 6 raw chicken half-breast bones (leftover from deboning)
• 4 sprigs fresh flatleaf parsley
• 6 black peppercorns
• 2 tablespoons cider vinegar
• 8 cups water, or as needed

Method

1. In a 6- to 8-quart pressure cooker, combine the onion, leek, carrot, and celery
2. Add the butter and heat the pot to medium-high
3. Cook the vegetables, stirring a few times, until softened, about 5 minutes
4. Add the veal knuckles, chicken bones, parsley, peppercorns, and vinegar
5. Add enough of the water to cover the ingredients by 2 inches
6. Close and lock the lid
7. Set the burner heat to high
8. When the cooker reaches HIGH pressure, reduce the burner heat as low as you can and still maintain HIGH pressure
9. Set a timer to cook for 45 minutes
10. Remove the pot from the heat
11. Open the cooker with the Natural Release method; let stand for 15 minutes
12. Be careful of the steam as you remove the lid
13. Set a large colander lined with a double layer of cheesecloth over a large bowl and pour the stock through to strain
14. Press on the vegetables to extract all the liquid
15. Discard the solids
16. Cool to lukewarm
17. Skim the surface of fat with an oversized spoon
18. Cover with plastic wrap and refrigerate overnight
19. The next day, remove the layer of congealed fat on the surface
20. The stock is ready for use and will keep in an airtight container in the refrigerator up to 3 days or the freezer up to 3 months

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