Basic Chicken Stock
COURSE:
Main Course
Basic Chicken Stock
@the_culinary_cartel
Basic Chicken Stock
@the_culinary_cartel
Prep Time:
5 minutes
Cook Time:
120 minutes
Servings:
1.5 servings
Product:
Instant Pot Multi Pressure Cooker
Ingredients
- 1 chicken carcass
- 1 onion
- 1 large carrot
- 1 large leek
- 1 Tbsp Apple Cider Vinegar
- 1 Bay leaf or a sprig of thyme
- 10 whole black peppercorns
Instructions
- Place all the ingredients into the inner pot. Cover the ingredients with water until fully submerged, but be sure not to overfill past the maximum water level.
- Select Pressure Cook and set the time to 2 hours. You can increase the time to 4 hours for a more gelatinous broth, akin to bone broth.
- When the cooking program has finished, perform a quick pressure release.
- Strain the broth and remove the solids.
- Optional – You can reduce the broth on the sauté setting for a more concentrated liquid.
- Broth will keep in the fridge for 3-4 days in an airtight container, and in the freezer for three months.