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Instant Pot Turkey Stock
- 1-2 chicken carcass or 1 turkey carcass
- 1-2 cups vegetable scraps*, Note 1
- 1 tablespoon apple cider vinegar, or white vinegar
- 1 teaspoon black peppercorns
- 2 teaspoons kosher salt
- 1 head of garlic, cut in half horizontally
- Handful of fresh herbs*, optional (Note 2)
- Place chicken, or turkey carcass in Instant Pot.
- Add vegetable scraps, vinegar, peppercorns, salt, garlic and herbs.
- Fill with water until the max line.
- Cover the Instant Pot, make sure the valve is set to sealing.
- Set it to Manual for 1.5 hours on high pressure. (Cooking the stock for this long ensures nice and thick, flavorful gelatinous stock.)
- Then let it release pressure naturally, meaning just leave it alone for a while, usually about an hour or so. (Warning! Because the Instant Pot is full of hot soup, quick release is not safe!! If you absolutely need to, you can do natural release for at least 30 minutes, and then turn the valve to venting to release the remaining pressure.) Be very careful when opening the lid.
- Now you can let the stock cool for a little bit so it's easy to handle. Place a colander over a large bowl and carefully pour the stock. (I love these mini mitts to hold the hot pot!) Remove the colander with bones and vegetables. If desired, strain the stock through a fine mesh strainer for clearer stock. Cover and refrigerate overnight.
- The next day, scrape off the fat cap. Divide the stock into containers, leaving space for liquid to expand, and freeze. For convenience, freeze in 1-, 2- and/or 4-cup volumes for different recipes.
Nothing beats a rich and flavorful homemade chicken stock!!!
Though I do keep a store-bought chicken broth in my pantry, or a jar of better-than-bulloin in the fridge for emergency, I absolutely LOVE homemade chicken stock!
For killer chicken noodle soup, for example, you’ve got to use homemade chicken stock. And if you roasted a whole chicken, or cut up a whole chicken yourself, why waste that carcass, right?
About every other month, I cup up 2-3 whole chickens and make a rich chicken stock with the remaining chicken carcass. Nothing goes to waste!
2 secrets to flavorful nutrient-rich chicken stock:
- Vinegar helps to extract more nutrients from the bones.
- Adding salt to your stock won’t make it healthier. However, your stock will have a little oomph to it and it’ll emphasize the chicken flavor.
And this method also works for leftover bones from the rotisserie chicken, roasted chicken or turkey!
When it comes to vegetable scraps, you can use anything and everything you have on hand. I usually keep a large ziploc bag in the freezer to collect vegetable scraps
Here are some vegetables that work great for making a chicken stock:
- Broccoli stalks (Whenever you’re preparing broccoli, don’t throw out those stalks. Collect them in a freezer bag and throw into the freezer.)
- Onion (You don’t need a whole lot of onion here. Half of small onion is plenty.)
- A head of garlic (peels and all! Just cut it in half horizontally)
- Mushrooms (Dry shiitake mushrooms adds great earthy flavor!)
Also following fresh herbs are fabulous addition to flavor your chicken/turkey stock:
I don’t recommend dried bay leaf, because it can overpower your stock, or add a bitter flavor. Or make sure to add just a small leaf.
Other add-ons for an amazig chicken stock:
- Vinegar – Adding vinegar, such as apple cider vinegar or white vinegar, helps to extract as much minerals from the bone, making the stock gelatinous and rich!
- Kombu (dried kelp) – This is another way to add more nutrients into your stock.