Stock making time.
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During that week I made all Greek flavored chicken I saved the leftover chicken carcasses. Now it’s time to make a little bit of stock for tonight’s dinner.
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During that week I made all Greek flavored chicken I saved the leftover chicken carcasses. Now it’s time to make a little bit of stock for tonight’s dinner.
I love my home made stocks, all the bits of veggies that get cut off when making other meals (we do a lot of chicken noodle soups and beef stew so onions and carrots are always getting used) and would otherwise be composted get collected in a bag in the freezer, then all the bones from either Costco rotisserie chicken or bone in skin on thighs get collected as well and cooked in the pressure cooker for multiple rounds of 240 minutes until I stop being too lazy to filter and freeze the delicious dark golden liquid.
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During that week I made all Greek flavored chicken I saved the leftover chicken carcasses. Now it’s time to make a little bit of stock for tonight’s dinner.
Pot liquor
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I love my home made stocks, all the bits of veggies that get cut off when making other meals (we do a lot of chicken noodle soups and beef stew so onions and carrots are always getting used) and would otherwise be composted get collected in a bag in the freezer, then all the bones from either Costco rotisserie chicken or bone in skin on thighs get collected as well and cooked in the pressure cooker for multiple rounds of 240 minutes until I stop being too lazy to filter and freeze the delicious dark golden liquid.
I save all my meaty bits but I forgot to include the back of chicken feet in this one. I don’t save vegetables and fruit scraps because those all become chicken treats.
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During that week I made all Greek flavored chicken I saved the leftover chicken carcasses. Now it’s time to make a little bit of stock for tonight’s dinner.
For me, dried mushrooms are an awesome addition to making stock.
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For me, dried mushrooms are an awesome addition to making stock.
The only ones I have are shiitake. Those will go to a different stock.
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During that week I made all Greek flavored chicken I saved the leftover chicken carcasses. Now it’s time to make a little bit of stock for tonight’s dinner.
Bay leaves add nothing: change my mind.
I even made bay leaf tea one time to isolate the flavor; nothing. Bay leaves are a hoax.
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Bay leaves add nothing: change my mind.
I even made bay leaf tea one time to isolate the flavor; nothing. Bay leaves are a hoax.
You likely just have shitty bay leaves
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Bay leaves add nothing: change my mind.
I even made bay leaf tea one time to isolate the flavor; nothing. Bay leaves are a hoax.
I use Mexican bay leaves and they definitely offer something. The trick is not to buy stale ones. A lot of people have a jar from 5 years ago and who knows how long it was in the warehouse before that. I replenish mine every year from the Mexican spice bags at the tienda. A tea from bay leaves should taste like eucalyptus tea.
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I love my home made stocks, all the bits of veggies that get cut off when making other meals (we do a lot of chicken noodle soups and beef stew so onions and carrots are always getting used) and would otherwise be composted get collected in a bag in the freezer, then all the bones from either Costco rotisserie chicken or bone in skin on thighs get collected as well and cooked in the pressure cooker for multiple rounds of 240 minutes until I stop being too lazy to filter and freeze the delicious dark golden liquid.
I am curious what multiple rounds of pressure cooking do when you filter out the bits in after the first one? I usually just make broth on the stove top, does pressure cooking up the game? I do have an instant pot, just never thought to use it for that. Thanks!
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I am curious what multiple rounds of pressure cooking do when you filter out the bits in after the first one? I usually just make broth on the stove top, does pressure cooking up the game? I do have an instant pot, just never thought to use it for that. Thanks!
I don’t filter the bits until after the multiple cooks, and I honestly started doing it because I was lazy and didn’t want to deal with it right before bed but I’ve found it caramelizes the sugars from the veggies more and adds a depth of flavor that wasn’t there with just one cook.
One of the reasons I love doing it in the pressure cooker is that it essentially accelerates the cooking process so all the good stuff in the bones and fats comes out into the broth sooner than it would otherwise, and I can pretty much set it and walk away for 4 hours which is really convenient
