Poultry Stock in the Pressure Cooker

turkeystock
Fresh Turkey Stock

Poultry stock is a truly great way to really get your moneys worth. It’s basically free, it has a myriad of uses, and with the pressure cooker, it hardly takes any time at all. This is a general recipe, and should be adapted to your needs.

This is a particularly good way to recover extra fat when you cook duck, so keep that in mind. This basic recipe is great for all types of poultry, and there’s no need to roast the bones before hand, which saves a lot of time. It stores well frozen or canned, and if stored in ice cube trays initially it is great when you just want a little bit for flavor.

This particular batch was turkey stock, from a 13lb bird, you can see in the pictures how well gelled it is after a night in the cold, the fat scraped right off and perfect gelled goodness laid beneath. I’ve had issues fitting a whole turkey carcass in my pressure cooker, which actually worked to my benefit. After the cook time, I replaced the bones in the cooker, topped it off with water and cooked again. It made a fantastic and very flavorful stock.

Poultry Stock

Prep Time: 15 minutes

Cook Time: 1 hour, 15 minutes

Total Time: 1 hour, 30 minutes

Yield: about 3 quarts

Ingredients

  • 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

Instructions

  1. 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.
  2. Add in everything else. I like to caramelize my onions before adding them
  3. Cover with water to the fill line, and cook under high pressure 75 minutes (60 on stovetop)
  4. 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
  5. 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.
http://revskitchen.com/poultry-stock/

 

gelledstock
Stock gelled and fat removed

 

Notes

  • 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.

Leave a Reply

Your email address will not be published. Required fields are marked *