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 | |||
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Veggies | Meats | ||
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 |
Equipment | |
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1 | Sheet pan, lined with foil |
1 | Oven @ 450 |
1 | Instapot or other pressure cooker |
Directions | |
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Step | Action |
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 |
Categories: Components