I don't remember where I first picked up this trick, but somewhere on the Internet, I came across the kitchen tip of saving all your veggie scraps in a plastic bag in the freezer and using them for chicken stock when you have a chicken carcass. I thought this was brilliant, as I hate using perfectly good veggies for stock and then throwing them out later. In addition, this gives you a use for parts of your veggies you'd normally discard, such as the ends of onions, carrots, and celery.
It ends up looking something like this in your Instant Pot.
I shared this image on Instagram, and my friend messaged me in alarm, saying, "Kat, you're making trash stock!" I found this endlessly amusing as he's not wrong. Instead of calling it "trash stock" though, I decided to name this "kitchen scrap chicken stock". Call it whatever you want, but I think it makes some pretty damn good chicken stock.
Instant Pot Kitchen Scrap Chicken Stock
(Recipe from A Mindful Mom)
- 1 chicken carcass or bones from a roasted chicken (you can throw these in frozen)
- 2-3 cups vegetable scraps from carrots, onions, celery, etc. (you can throw these in frozen)
- A few sprigs of thyme
- 1 tbsp kosher salt
- 1 tsp peppercorns
- 2 bay leaves
- 10 cups water
- Place all ingredients in Instant Pot (or other pressure cooker). Set valve to sealed, and cook at high pressure for 45 minutes.
- Let natural release for at least 30 minutes.
- Strain stock, let cool, and store or use immediately.
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