Simplify Stock
Homemade stock tastes better. It has more collagen, which means more body. It’s also a pain in the a$$ to devote an entire day to.
I used to make and freeze a HUGE pot once every few months. This took a lot of time and freezer space. Now, I make smaller batches in my electric pressure cooker but do it more often. It’s my favorite use for the dang appliance.
here’s how:
•devote a freezer bag to stock parts: onion ends, parsley stems, that last rib of celery, and bones from raw or roasted chicken.
•when you have at least 3# of bones saved (or just buy some), put them in the pressure cooker with your aromatics and add 1 quart of water per pound of bones.
•for 3 pounds of bones, use about 1 onion, 1 large carrot, 1 large celery stalk, some parsley stems, a few peppercorns, a few garlic cloves, a pinch of salt, and a teaspoon of cider vinegar.
•cook at high pressure for 90 minutes, then let steam release naturally
•strain, skim, and cool stock, then freeze in pint or quart containers and use as needed.
