Don’t toss out the leftovers from your Sunday roast! The bones and roasted bits make a delicious and nutritious stock. You can store it in the fridge for up to 3 days or freeze it in portions. It’s perfect for making a tasty risotto.
Ingredients
- 1.5Kg chicken bones/pieces
- 1 large onion, quartered
- 2 carrots, chopped
- 2 celery stalks, chopped
- 1 head of garlic
- 1 tsp black peppercorns
- 1 bay leaf
- thyme
- flat leaf parsley
- 2 litres water
Instructions
- Begin by placing all the ingredients, excluding the water, into the cooking bowl.
- Add enough water to reach the maximum fill level.
- Securely close and lock the lid.
- Cook under high pressure for 60 minutes, followed by a natural pressure release.
- Once finished, allow the stock to cool to a safe temperature before straining it through a fine-mesh sieve.
- Refrigerate the stock overnight to allow the fat to solidify, then remove and discard the layer. The stock can be used immediately or stored in small airtight containers in the freezer for up to one month.
