Pressure Roast Chicken Stock

recipe hero image
2
Prep 10 mins
Cook 50 mins

Ingredients

1 Store-bought rotisserie chicken
75 g carrot thinly sliced (about 1/2 a carrot)
150 g yellow onion, thinly sliced (about 1/2 an onion)
2 cloves of garlic, crushed
Neutral oil or chicken fat, as needed

Steps

1
Heat enough chicken fat or neutral oil to coat the bottom of a pressure cooker or InstaPot to medium-high.
2
Slice half an onion and half a carrot thinly, and crush two cloves of garlic and add these to the hot oil. Let these sear without stirring until they start to brown at the edges.
3
Pull the meat off the chicken, separating all of the bones from the meat. Shred the meat finely, or puree in a food processor.
4
Add the bones and shredded meat to the lightly browned vegetables and add 2 liters of water.
5
Pressure cook at high for 30 to 90 minutes, then allow to cool without venting (or vent very slowly).
6
Strain stock through a fine sieve.

Notes

Pressure cooking for 30 minutes is equivalent to about 2 to 3 hours of stove-top simmering. 90 minutes is equivalent to 7 to 8 hours. Cooling the pressure cooker without venting will keep the stock clear by avoiding the turbulence of boiling.