Chicken soup when you’re sick, hot turkey stew on a cold winter evening, a delicious subtle addition to starches, Poultry stocks have plenty of great uses, and are so easy to make and much better tasting, that you’ll never go back to store bought again.
This is another quick and easy pressure cooker recipe that makes so many meals much better, and gets the most out of your meals by using everything.
I’ve used this same recipe for turkey, chicken, and duck, and store them in ice cubes and mason jars. The ice cubes make adding small amounts to dishes easy instead of thawing out a whole lot at once. Pour your stock into a measuring cup, then fill your ice cube trays, and see how many it takes for a cup. For me it’s 10 cubes, MAKE SURE you write that down on your storage container.
- One leftover carcass
- 2 sticks celery; cleaned and halved
- 2 medium onions; chopped
- 2 medium carrots; peeled and halved
- 1 head of garlic; top cut off
- 5 peppercorns
- 5 allspice berries
- 1 small sprig of thyme
- Break apart the carcass so that it fits into your pressure cooker. With a turkey carcass, I’ve not been able to fit it into my 6qt cooker, but I made it all better.
- Add in everything else. I like to caramelize my onions before adding them
- Cover with water to the fill line, and cook under high pressure 75 minutes (60 on stovetop)
- Bonus step for a big turkey carcass: when the pressure drops, take the bones out, add some more onion and garlic, add the rest of the carcass, and run another 75 minutes
- At this point, let the pressure drop naturally, strain the big pieces out with a colander, and use immediately, or cool overnight to make fat removal easier, then store.
- I noticed the duck made a spectacular gelled stock in particular, but that nice golden gel is easily achieved in the pressure cooker
- No pressure cooker? Stock pot on the stove for 6 hours to overnight although, the longer it goes, the better it gets.