Creating a self-sufficient kitchen begins with making stocks. They are the very foundation of delicious soups, sauces, and other dishes. With so many brands of store-bought stocks, it’s easy to rely on them. But remember . . . a good soup is produced with the best quality ingredients!
By now, you might be concerned that you don’t have enough time for such an endeavor. As we know . . . the traditional methods of making stocks can be time-consuming. However, if you happen to own a pressure cooker or an Instant Pot you are in luck. This is a great way to use them!
Creating a self-sufficient kitchen starts with the best, local ingredients:
- chicken wings
- bunch of parsley
- a handful of peppercorns
- bay leaf
- pressure cooker or Instant Pot
- large sieve
- Pyrexº 8-cup measuring cup
- Solo food containers – various sizes
Cool the stock, pour into containers, and label. It will keep for several days in the refrigerator or several months in the freezer.
Quick Chicken Stock
Easy and delicious - your soups will take on a whole new depth of flavor!
- 2 - 2 1/2 pounds chicken pieces, such as wings
- 2 medium carrots, peeled and coarsely chopped
- 1 medium onion, peeled and coarsely chopped
- 2 celery stalks, coarsely chopped
Bouquet Garni: 1/2 bunch parsley, 1 tablespoon black peppercorns, fresh thyme, bay leaf,
Add all of the ingredients to the pressure cooker.
Cover with water - being careful not to fill past the "fill line."
Bring to a boil; skim thoroughly.
Set the pressure cooker lid in place.
Bring up to pressure; steam for 20 minutes. Do not steam for over 20 minutes because the extra flavors will reduce the quality.
Before removing the lid, allow the pressure to return to normal. See the manufacture's directions!
Cool to room temperature.
Pour the contents through a sieve set over a Pyrexº liquid measuring cup.
Pour into containers, label, and freeze. Never freeze a stock that has not cooled completely! Stocks may be kept for several days in the refrigerator or several months in the freezer.