Open in Crouton
This recipe makes about half a gallon of rich, gelatinous stock in about an hour, using a store-bought rotisserie chicken and a pressure cooker. It will be better than a traditional stock simmered all day.
Makes
2 litersPrep
10 minsCook
50 minsIngredients
1
Store-bought rotisserie chicken
75g
carrot thinly sliced (about ½ a carrot)
150g
yellow onion, thinly sliced (about ½ an onion)
2
cloves of garlic, crushed
Neutral oil or chicken fat, as needed
Steps
1
Heat enough chicken fat or neutral oil to coat the bottom of a pressure cooker or InstaPot to medium-high.
2
Slice half an onion and half a carrot thinly, and crush two cloves of garlic and add these to the hot oil. Let these sear without stirring until they start to brown at the edges.
3
Pull the meat off the chicken, separating all of the bones from the meat. Shred the meat finely, or puree in a food processor.
4
Add the bones and shredded meat to the lightly browned vegetables and add 2 liters of water.
5
Pressure cook at high for 30 to 90 minutes, then allow to cool without venting (or vent very slowly).
6
Strain stock through a fine sieve.
Notes
Pressure cooking for 30 minutes is equivalent to about 2 to 3 hours of stove-top simmering. 90 minutes is equivalent to 7 to 8 hours. Cooling the pressure cooker without venting will keep the stock clear by avoiding the turbulence of boiling.