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Brining for Turkey, Pork & Chicken 
- Course: Dinner
- Cuisine: American
- Seasons: Fall Feasting, Winter Warmers
After you see how easy rich, flavorful stock can be, you’ll never go back to the store-bought stuff. Keep varying size containers of this liquid gold in your freezer so you only have to thaw just the right amount for your home cooking projects.
Ingredients
- For:
- 8
- Leftover bones from 1 chicken
- 1-3 onions, halved
- 1-3 carrots, scrubbed
- 1-3 celery stalks, scrubbed
- 1 Tbsp black peppercorns, whole
- 2 Tbsp Urban Accents Roma Italian Seasoning Blend
- 2-4 Tbsp Apple Cider Vinegar
- 6-10 cups water
- Preparation: 5 min
- Cooking: 1 h
- Ready in: 1 h 5 min
Instructions
- Place all ingredients (except water) in the pot of an electric pressure cooker. Cover solid ingredients with water.
- Seal and set to cook at high pressure for 45 minutes. Allow for natural release for 10 minutes, and then use quick release to release all pressure.
- Place a mesh strainer or colander over a large bowl. Pour contents of pot into strainer and catch all liquid in the bowl. Remove and discard solids.
- Allow broth to cool and store in air tight containers. Refrigerated stock should be used within 3 days. Stock will keep in freezer for several months.