Instant Pot Chicken Stock

from ButterYum

makes 4 quarts (16 cups)

Ingredients

• • 1 rotisserie chicken carcass (skin, bones, and juices that may have collected in the container)

  • 1 medium onion, cut into wedges (you can leave the skin on)

  • 1 medium carrot, cut into large pieces (peel if you wish)

  • 1 stalk of celery, cut into large pieces (inner light green leaves are also good to add)

  • 1 palmful of dried parsley

  • 1 large clove garlic, whole (2 if small)

  • 1 medium bay leaf

  • 8-10 black peppercorns

  • water (approximately 8-10 cups)

  • salt to taste (after cooking - see notes below)

Directions

• 1. Place all ingredients in inner pot of instant pot (optional, you can also use a mesh strainer basket for easy removal).

  2. Cover with cold water and seal instant pot.

  3. Disable the “keep warm” feature and cook on “manual” or “pressure cook” for 90 minutes; allow pressure to release naturally (10-15 minutes) before opening to keep the stock clear (see notes below).

  4. Strain solids and discard.

  5. If using right away, add salt to taste (see notes below for storage).

Notes

• Once you’ve strained all the solids out of the finished chicken stock, you can store the stock (unsalted) in an airtight container in the fridge for up to a week, or freezer for longer storage. To save space in the freezer, I like to reduce the stock down from 1 cup to 1/4 cup. To use, just add 3 parts water to 1 part reduced stock (or see notes below to use for a beef stock substitution).

• When using for soup, I like to add about 1 teaspoon of kosher salt to each quart (4 cups) of chicken stock (if using table salt, use 1/2 teaspoon per quart).

• To save room in my freezer, I like to reduce the stock down by simmering it util it’s 1/4 of its original volume. This concentrated stock can be used in its reduced form to make pan sauces, or to use in place of beef stock (1 cup of reduced chicken stock can replace 1 cup beef stock). The reduction can be restored to its original strength by adding 3 cups water to 1 cup reduced stock.

• Do not salt stock that you plan to reduce down to a concentrate - it will be way too salty.

• For a clear broth, allow pressure to release naturally (10-15 minutes) before opening. If you quick release the pressure, the stock will bubble up furiously during the release, causing it to become cloudy.