This recipe makes about two litres of the most delicious chicken stock you’ve ever had, best as a base for long-term relationship chicken soup. This is not a neutral base.
Ingredients
- 2 roast chicken carcasses or 1 roast chicken carcass and 1kg of roasted chicken wings. Remove stuffing, if present.
- 1kg of carrots, cut into thirds, unpeeled. Carrots are the magic ingredient of the stock – the more carrots, the sweeter the stock.
- OPTIONAL: one long red chilli, chopped.
Instructions
- In the pressure cooker, add the 2 chicken carcasses and/or chicken wings and chopped carrots, plus chilli if you want to add depth (not heat) to the stock.
- Add cold water so it reaches the water or liquid line of the pressure cooker pot. Make sure all ingredients are covered. Stir them well.
- Put pressure on for one hour and let pressure release naturally, then open and stir well so all the meat falls off the bones for the next round. Repeat 1-2 more times, but don’t bother releasing the pressure and stirring – just repeat the process.
- When time is up, strain the meat, bones, chilli and carrots out, leaving just the liquid stock.
- Cool the stock and scoop the fat off the top. If you need to get the fat off faster/don’t have room in the fridge, look online for strategies. Otherwise, put the whole stockpot into the fridge overnight. Remove fat from the top with a spoon the next day.
