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.
- 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.
Chicken or turkey bones/carcasses can be stored in the freezer until you are ready to make stock. If you’re looking to cut waste, you can also throw your onion ends, carrot peels, or other vegetable waste in the container with the bones.
Vinegar is added to help draw out all minerals and collagen from the bones. If all goes well, you’ll have jiggly, gelatinous stock which is a sign of major nutritional benefits.
This recipe is very easy to double!