Mazi’s Recipe Book
Instant Pot Chicken Stock
12 servings
porsi5 minutes
waktu aktif1 hour 50 minutes
total waktuBahan-bahan
1 chicken carcass or bones from roasted chicken
1 carrot (washed and cut into quarters)
2 large onions (peeled and cut in half)
2 stalks of celery, leaves included (cut into quarters)
1-2 sprigs fresh thyme (optional)
1 tablespoon kosher salt
1 teaspoon peppercorns
2-3 bay leaves
10 cups cold water
Petunjuk
Insert
If using the strainer insert, place the insert into the inner pot of the instant pot.
Add
Place the chicken bones, vegetables, herbs, salt and peppercorns in the strainer or directly in the inner pot of the pressure cooker.
Cover
Pour the water over the scraps. Feel free to add more water, but DO NOT let the water reach above two-thirds of the way full.
Seal
Place the lid on the Instant Pot and be sure the vent knob is pointed towards sealed, not venting.
Pressure Cook
Set cook time for High Pressure by hitting manual or pressure and using the plus or minus buttons to read 45 minutes for chicken stock and 120 minutes for bone broth.
Pressure Release
Once cook time has elapsed, let naturally release for at least 30 minutes.Â
Strain stock and allow to cool slightly before transferring to containers to store.
Skim
Once the stock has cooled and has been refrigerated, you may notice a layer of fat form on top of the stock. Simply use a spoon to skim that off the stock and discard.
Nutrisi
Ukuran Porsi
-
Kalori
1 kcal
Total Lemak
1 g
Lemak Jenuh
1 g
Lemak Tak Jenuh
2 g
Lemak Trans
-
Kolesterol
-
Natrium
591 mg
Total Karbohidrat
1 g
Serat Diet
1 g
Total Gula
1 g
Protein
1 g
12 servings
porsi5 minutes
waktu aktif1 hour 50 minutes
total waktu