Stock

Stock is great to have on hand. A pressure cooker (preferably Stainless-steel) makes stock most efficiently. It reaches hotter temperatures, keeping heat and flavor in while reducing cooking time. When filling, leave at least a 2″ air-space from top, to keep from blocking the steam-release valve on the lid. It’s still worthwhile to make stock in any pot- it will just take longer to cook.

 

What I use to make stock varies- If chicken backs and wings are on sale, I’ll use those, or even a whole chicken, thrown in as is. Or I may roast chicken, serving the best parts for dinner, perhaps saving some for chicken salad, using the rest in the stock. If there’s a sale on turkeys, I’ll use that.

The following recipe is simple, once you’ve made it a few times. It’s great during the holidays, to have this already-defatted stock on hand and ready for gravy. Stock adds rich flavor to most any soups or sauces of your choice. Makes 3 or more qts.

 

Roast until done and browned:

> 5 lb. or so of whole fryers, or parts w/bone in (or 1 turkey, or beef or pork “soup bones”)

Fill 8 qt. pressure cooker or stock pot 3/4 full with:

> Leftover roasted poultry, including skin & neck (but no giblets)

Cover ingredients with:

> Enough boiling water to cover

Simmer the above 3 hours (or up to 8 hrs. on very low heat) in pressure cooker, or even all day in a stock pot. Strain it into another pot, discarding the bones, to store it overnight in the refrigerator until cooled. Next day, remove hardened layer of fat from top. Will keep 1-2 weeks refrigerated, or freeze pint-size portions, which will keep for months.

 

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