60 Minute Chicken Stock from a Michelin Chef

[Chris_in_SoCal]

When you pick up a Costco or other rotisserie chicken remove the breast, legs and wings then use the rest for a quick chicken stock.

Cut up a white onion and a carrot and place them in an Insta-Pot on low heat along with a couple tablespoons of bacon fat. give them a nice sear and then add the chicken carcass with lots of meat still attached along with 1.8 liters of water. If you have an electric kettle get it to a boil first.

Pressure cook it for 60 minutes then let it slowly cool. Strain it and it makes a great chicken stock.

EDIT: Bacon fat, not chicken fat

 

[Brokenhandle]

Easy enough, thanks for sharing!

Ryan

 

[forktender]

Any time I make or buy whole chicken I make stock, then freeze for future use.
It's 1000X better than store bought stock. I just do it on the stove though, I'll try the I.P. next time I make it. The stock pot works fine if you don't have an I.P. just add a little more water and let it reduce down by half over low heat.