Alternative version of "Triple Star Roasted Poultry Stock" (see notes at bottom), using raw chickens instead of roasted.
Pressure cookers (both Instant Pot and traditional) are normally very safe, provided you A) don't overload them and B) LET THE PRESSURE REDUCE NATURALLY when the cook is finished. Overloading the pot or manually releasing the pressure risks big messes and even possible burns.
You can adapt this recipe to a traditional pressure cooker of any size - just be sure the total volume of ingredients does not exceed 3/4 of the pot capacity.
The "Pot Size Quarts" value you enter below is used to calculate the ingredient quantities. The value entered MUST NOT BE LARGER than the size of your cooker - but it can be less if you prefer a smaller batch.
The actual amount of stock produced will be a little over 40% of the total "Liquid" value in the "Pot size Quarts" figure you enter. So if you enter 8 quarts (the maximum for the larger Instant Pot), expect a little over 3 quarts (about 13 1/2 cups) of stock.
If you want a batch less than the max, or are short on an ingredient, simply reduce the "Pot size Quarts" until the ingredients quantities suit your situation or preference. If the ingredient fractions are not "user friendly" (e.g. something like 27/38ths) you can tweak it by adjusting the "Pot size Quarts" with decimals (e.g. 2.458) to make the ingredient fractions easier to follow.
The recipe also works for other style pressure cookers, which come in many different sizes. Simply adjust the "Pot Size Quart" value to reflect the capacity of your pressure cooker (in quarts) and the ingredients will be adjusted correctly.
Pressure cookers (both Instant Pot and traditional) are normally very safe, provided you A) don't overload them and B) LET THE PRESSURE REDUCE NATURALLY when the cook is finished. Overloading the pot or manually releasing the pressure risks big messes and even possible burns.
You can adapt this recipe to a traditional pressure cooker of any size - just be sure the total volume of ingredients does not exceed 3/4 of the pot capacity.
The "Pot Size Quarts" value you enter below is used to calculate the ingredient quantities. The value entered MUST NOT BE LARGER than the size of your cooker - but it can be less if you prefer a smaller batch.
The actual amount of stock produced will be a little over 40% of the total "Liquid" value in the "Pot size Quarts" figure you enter. So if you enter 8 quarts (the maximum for the larger Instant Pot), expect a little over 3 quarts (about 13 1/2 cups) of stock.
If you want a batch less than the max, or are short on an ingredient, simply reduce the "Pot size Quarts" until the ingredients quantities suit your situation or preference. If the ingredient fractions are not "user friendly" (e.g. something like 27/38ths) you can tweak it by adjusting the "Pot size Quarts" with decimals (e.g. 2.458) to make the ingredient fractions easier to follow.
The recipe also works for other style pressure cookers, which come in many different sizes. Simply adjust the "Pot Size Quart" value to reflect the capacity of your pressure cooker (in quarts) and the ingredients will be adjusted correctly.
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Pot size Quarts
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Ingredients
Meat
- 2 ea whole fresh chickens ≈ 5-6 lb each. Bigger if you want to save some boneless breast meat for other use.
- 6 ea chicken feet Provides a silky mouth-feel.
Mirepoix & other veggies
- 1 1/2 cups diced Yellow or white onions
- 3/4 cups sliced celery
- 3/4 cups sliced carrot
- 2 count smashed garlic cloves (optional) — feel free to adjust this to your personal adventure level or intended use for the stock.
- 1 bunch Radish Greens — optional, but very nice
Added Liquid. (Total stock produced will be ≈ 85% of the sum)
- 3.5 quarts water
- 2 cups dry white wine — e.g. Sauvignon Blanc, Pinot Grigio, Chardonnay, even dry vermouth. You can substitute water for the wine if you prefer.
Ingredients
Meat
Mirepoix & other veggies
Added Liquid. (Total stock produced will be ≈ 85% of the sum)
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Instructions
- Optionally remove wings to save for later use. (Dry brined air-fried wings? NOMS!). Otherwise cut them in to their 3 natural pieces and reserve.
- Reserve neck and giblets. Set liver aside for other purposes.
- Skin the chickens, reserving all the fat you can as you go. Save all the skin.
- Bone the carcass out, leaving boneless thighs, legs & breasts. It's a little time consuming but not terrible. (move to refrigerator)
- Reserve all bone and carcass parts, add any wing parts if you didn't have other uses for them.
- Slightly crack leg & thigh bones.
- Toss bone & carcass parts in neutral oil and arrange on a roasting pan.
- Wipe another roasting pan with a little neutral oil to reduce sticking. Place skin in it, cutting as needed to lay flat.
- In 400°F (205°C) oven, brown bones & carcass parts in one pan, skin in another. Swap them a couple of times. When swapping, flip most of the bones & carcass parts to help brown both sides. IMPORTANT: Be VERY careful to avoid blackening, which would ruin the stock. Using broiler and/or convection mode can speed things up, but check MUCH more frequently. Don't risk needing to start all over again with new chickens! Optionally deglaze pans after the contents are removed - using the wine would be good.
- Grind well chilled boned meat into 2 piles: 1) breast and 2) all other boned meat (leg, thigh)
- Slice mirepoix (onion, celery, carrott) Usually convenient to do this while the bones are browning, but DON'T forget to keep track.
- Sautee/Brown mirepoix using the chicken fat (if you reserved it), or neutral oil. Use a bit of the wine or the water to deglaze the cooking surface when done.
- Option: add a properly sized mesh basket to your pot. If sized properly, it makes it much simpler to remove the solids after the cooking is done. For the 8qt Instant pot, I prefer the Salbree "Instant Pot Steamer Basket". A basket with holes instead of dense mesh works best.
- Add chicken feet (thaw first and carefully slice along the "toe" bottoms to increase exposure of the bones and joints to the water)
- Add browned parts (bones, carcass, skin)
- Add all of the ground thigh/leg meat.
- Optionally add radish greens
- Add the amount of water specified in your ingredient list.
- Check to be be sure no more than 75% of the pot capacity is filled (with Instandpot the "Max PC" marker will show you)
- If still below 75% of the pot capacity, optionally add EITHER some of the reserved ground breast meat (for more flavor), OR more water (for more stock) until you get to NO MORE than 75% full.
- If it's AC weather, consider moving the pot outside of climate control.
- Set to high heat pressure cook, 60-90 minutes, with the pressure set to 10 or 15psi. The Instant-pot tops out at 10psi) I go with 90 minutes. Old style pressure cookers are typically set to 5, 10 or 15psi by adjusting "jiggle" valve. 10lbs would be the same as Instapot. For 15 lbs I'd go with 60 minutes. At high elevations increase cooking time 5% for every 1,000 feet above 2,000 feet.
- When done, let depressurize naturally (≈ 20 minutes). Don't try to speed this up by pressing the steam button or removing the "jiggler". Stock HATES being boiled. Until it has cooled below 212°F, pressure is the only thing keeping it from boiling.
- Once it's cooled below boiling, gently lift out mesh basket. Discard the contents - they are of no more use, except possibly as compost, but composting meat takes a bit of care.
- After the pot has cooled enought to be comfortable/safe to handle, using a fine filter (e.g. muslin bag) fill quart jars nearly full and move to the fridge.
- When fully chilled, skim off any fat/oil congealed on top. Within no more than 2 or 3 days, freeze for long term storage, either sealed in suitable vacuum bags (e.g. 2 cup), or frozen in freezer-rated canning jars (available up to 24oz.)
- Stock spoils rapidly, so if you don't get to it within 3 days, empty it all into a pot and bring to a boil for a couple of minutes. It should be good as new. But don't push your luck by waiting a week or two.
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