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.
| Calories (each) | Protein | Fat | Carbs |
|---|---|---|---|
| 2700 kcal | 356g | 150g | 45g |
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
Method
- 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.
You might be interested in enhancing your culinary skills further! Speaking of making delicious stocks, you may want to explore the fascinating world of stocks in cooking, where you can learn about various techniques and types used by chefs around the globe. Additionally, understanding the health benefits of homemade goodies can be enlightening; check out the advantages of homemade food and its impact on nutrition. If you’re intrigued by the science behind pressure cooking, you’ll find the principles of pressure cooking quite fascinating as well!
