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.

  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.

  • I like to add about 1 teaspoon of kosher salt to each quart (4 cups) of chicken stock (for table salt, use half as much).

  • To save room in my freezer, I reduce the stock down by simmering it util it’s 1/4 of its original volume. This concentrated stock can be added to pan sauces or 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.