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 | |||
|---|---|---|---|
| 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 | |
|---|---|
| 1 | Sheet pan, lined with foil |
| 1 | Oven @ 450 |
| 1 | Instapot or other pressure cooker |
| Directions | |
|---|---|
| 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
