I was just coming on here wondering what I'm going to do with a couple quarts of homemade turkey stock.Well, nobody went home hungry from my house...or if they did it was their own fault...!
I hope you all had a wonderful Thanksgiving!
I got busy right away making Turkey Stock in my Instant Pot. I have 10.5 cups of stock ready to go into the freezer! This makes an amazing base for soup! I'll post the recipe and the link to the site where it came from....this is the same site that has the bone broth recipe that I use!
These Silicone molds are perfect they hold 1c in each compartment!
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Chicken/Turkey Stock
- 2 ½ pounds chicken carcasses
- â–˘ 2 onions (keep the outer layers) , diced
- â–˘ 2 ribs celery , diced
- â–˘ 2 carrots , diced
- â–˘ 2 bay leaves
- â–˘ 4 garlic cloves , crushed
- â–˘ 1 teaspoon whole peppercorn
- â–˘ 10 cups water
- â–˘ Your favorite fresh herbs (I never add herbs, I wait until I'm making soup or whatever)
- â–˘ 1 tablespoon apple cider vinegar (optional)
- 1 tablespoon salt (optional) This is my addition, I add it after I have strained the stock!
Instructions
Storage:
- Optional Step - Brown Chicken Carcasses: Brown the chicken carcasses in Instant Pot Pressure Cooker with 1 tablespoon of oil. This will slightly elevate the flavors and result in a brown stock. Then, add 100ml water to deglaze the bottom of the pot with a wooden spoon.
- Pressure Cook Chicken Stock: Add all ingredients in Instant Pot. Pressure cook at High Pressure for 1 hour (the longer the better), then Natural Release.
- Strain & Cool Chicken Stock: Strain the chicken stock through a colander discarding the solids, then set aside to cool.
Fat Cap: Let the chicken stock sit in the fridge until the fat rises to the top and form a layer of gel. Then, skim off the fat on the surface. Or you can remove the fat cap when you use the chicken stock.
- Use or Freeze: You can use the stock immediately, keep it in the fridge, or freeze it for future use.
- Silicone Mold – We love freezing our chicken stock with this mold!! After they freeze in the mold, we pop them out and store them in ziploc freezer bags. It’s a great portion for many recipes, thaws quickly, and super convenient.
- Ball Glass Jars – Since we love the silicone mold method, we've never used these specific jars before, but many users have recommended that this brand's wide-mouth straight jar design is great for freezing.
Mine was similar but didn't have any bay leaves. I love making stock. Dig out what vegetables you have to build flavor. Use up stuff that was gonna go bad.
