You can make a very rich stock from chicken or any other meat. Many people discard chicken parts that can be used to make stock. It takes only an hour to prepare the stock. Homemade stock is very delicious. You can make the stock using a pressure cooker. There are very simple steps that you can follow to make stock.
Roasting the bones or meat before stock making is energy, time and flavor consuming. Most liquid and juice evaporates which you need to incorporate in your stock. You can make the bones and meat brown in the pressure cooker, before adding vegetables and boiling. This gives better results than roasting. It takes approximately seven minutes.
No need to chop vegetables and onions. Whole vegetables are easy to take out. This keeps the stock clear of the veggies. By leaving the skin of onions, will give the stock color and its richness.
You may not need to skim fat. By skimming the fat and scum for an hour is time consuming. It comes to the top of the broth. You can achieve this by letting the broth to cool and put it in a fridge for ten hours. This will give you a good layer at the top. Fat will come to the top when chilled. This takes less than five minutes.
Use of acidic ingredients. The acidic ingredients will add flavor and extract more cartilage and collagen from the bones. This makes the soup nutritious. You can use a tomato and lemon juice or vinegar.
If you are making chicken stock, you may need some equipments and ingredients.
· Chicken parts.
· 2 carrots, chop them to stalks
· 1 onion
· 1 tomato,cut it into two
· Parsley, fresh and whole
· Thyme, whole and fresh
· Seasalt, desired quantity
· Enough water
· Large mixing bowl or a strainer.
Wash the veggies.
Preheat the cooker for three minutes, add a little amount of oil. Add the chicken parts and make them brown. Turn the parts and bones after six to ten minutes. Add the carrots, tomato, thyme and parsley and then salt. Add water to cover the ingredients.
Cook for about thirty minutes if you are using electric pressure cookers. Unplug the pressure cooker and open it when pressure has gone down.
Use the strainer to pour out the stock into a large bowl and let the mixture to cool to remove the ingredients and any other chicken part remaining. Set the ingredients aside to use them with the broth. You can eat them with fresh veggies.
Let the stock cool before covering it with a plastic wrapper and refrigerate. Take the stock out after eight hours, use a spoon to remove all fat and scum. If the fat was less it may not solidify, remove the layer with a paper towel.
You can use the stock as it is or dilute with water. It can be refrigerated for three days or kept in a freezer for three months. Buy the best pressure cooker using this pressure cooker reviews website.