I used to hate making stock. It required attention all day long and I rarely had the time. Using the pressure cooker to make it is game changing. Done in 3 hours, no skimming or futzing, just couple easy steps to beautiful, clear stock with deep turkey flavor.
This technique is great.
|Mise en Place|
|1||onion, roughly chopped||4-5 lbs||turkey backs, necks, wings|
|2||carrots, roughly chopped||Staples|
|2||celery stalks, roughly chopped||10||peppercorns|
|1 handful||parsley||1||bay leaf|
|1||Sheet pan, lined with foil|
|1||Oven @ 450|
|1||Instapot or other pressure cooker|
|1||Roast turkey bits for 45 minutes|
|2||Evac turkey parts from oven, put in pressure cooker with other stuff|
|3||Cook on high pressure for 45 minutes|
|4||Turn cooker off and let cool naturally (~1 hour)|
|5||Strain and use in your turkey dishes|
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