Chicken or turkey bones from a previously cooked birdI don't make stock unless I have at least the equivalent of 2 carcasses, but if you're making a small batch you could surely do less.
Chicken or turkey bitsskin, neck, giblets, gristle and any other uneaten bits.
Vegetableand fruit! bits.
One onionchopped in half (skip this step if you have a lot of onion from your bits bag)
Five cloves garlicskip this step if you have a lot of garlic from your bits bag
One tablespoon seasoned saltskip this step if you are using a well seasoned bird
Instructions
STOVE TOP
Add your ingredients to a stock pot and cover with cold water.
Bring to a boil and then immediately reduce to a slow simmer.
Simmer for eight to twelve hours (make sure the pot doesn't simmer dry, add a little bit more water as necessary)
Strain twice, I strain first with a colander for the big pieces and a second time using my metal mesh strainer for the little bits.
Allow to cool, then remove fat that has settled on top. Your stock should cool to a gelatinous state, this is due to the gelatin found in the bird's bones and cartilage.
Freeze or use!
INSTANT POT
Add your ingredients to the inner liner of your vessel and cover with cold water.
Cover and set to sealing. Cook on manual (high pressure) for at least 1 hour (or up to 3 hours). Allow for natural pressure release.
Strain twice, I strain first with a colander for the big pieces and a second time using my metal mesh strainer for the little bits.
Allow to cool, then remove fat that has settled on top. Your stock should cool to a gelatinous state, this is due to the gelatin found in the bird's bones and cartilage.
Freeze or use!
Notes
Calories are automatically generated. For best results calculate based on your exact ingredients.