This is a rich chicken or turkey stock that uses the bones left over from breaking down whole birds. Great for soup, sauces, and consommé.
Ingredients
- Spines, ribcages, and wing tips from 3 whole chickens
- 2 large carrots
- 2 onions
- 1 shallot (optional; sub onion or garlic)
- 3 garlic cloves
- 2 teaspoons black peppercorns
- 3 bay leaves
- 1 teaspoon thyme or rosemary, or a few sprigs
- ~2 tablespoons vegetable oil
- ~5 L water
Add-ins
- 1 knob ginger, diced (optional)
- Bouquet garni, fennel, and similar (optional)
Method
Heat the oven to 220°C (450°F). Slice the vegetables thinly (or roughly) and toss them with the thawed bones and oil on one or more roasting trays. A mandoline is handy for the denser vegetables; slice the softer ones by hand.
Roast the bones and vegetables until deep brown but not burnt, 30–45 minutes, flipping about halfway through.
Transfer to a pressure cooker, add the water, peppercorns, bay, herbs, and any add-ins, and bring to a gentle simmer. Cook at high pressure for 35–45 minutes, then let the pressure release slowly for a clearer stock.
Lift out the solids and strain. Taste a little in a small bowl with a pinch of salt or soy, to judge whether it’s strong enough for what you plan to use it for. Reduce by half for freezing, or refrigerate and use within 5 days.
Notes
- The reduced stock should set solid and gelatinous as it cools. I don’t bother skimming off the fat, as I use it to start soups with a bit of extra flavour.
Equipment
- 6 L (6 qt) pressure cooker