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Mary Sayler
I use carcasses from leftover roast chicken from the grocery store plus the skin and any juices left in the container. I freeze them until I have about 3 plus trimmings from vegetables like leeks, carrots, celery and make stock in my pressure cooker from that. I don't brown or saute anything, I cook it at high pressure for 30 minutes and I have stock. I keep a bag in the freezer for these things just for this purpose. Saves money too.
Beth
Why am I blanching the wings first? Seems like a waste of time and water...?
Daniel
Blanching the wings first releases the albumin - the white scum and foam that floats to the surface. If scum is not carefully spooned off, it can dissolve in to your stock making it cloudy. Roasting the wings first is another solution.
Kat
Yup. Why are you blanching wings? To clean them? This has to be necessary. Also, a good stock doesn't need all that fuss. Go ahead and brown things in the oven if you like, but it's perfectly good to make stock with raw vegetables thrown in the cooker. Especially if it means the difference between actually making it, and feeling like it's too daunting to take on.
Erich Hayner
Wings? At $3.49 a lb. they are too expensive to justify using them for stockAn asian treat, feet are getting harder to come by these days.At $1.19 a lb or less for whole chickens, I strip out the breasts for later use, roast the rest of the carcass until brown and use that to build the stock.Use yellow onions and leave the skin on; it gives the stock a richer colorIf you're making soup, introduce the cubed breasts that you reserved just before the soup is done, they will be perfect.
Anne
The Instant Pot’s high setting is 12 psi. Its high setting will work fine for this stock recipe.
Julie
I use chicken feet and wings. The collagen makes for a great richness to the broth. And I throw it all together (including a sweet potato for sweetness) without browning - absolutely delicious either way!
Roberta
Very nice stock, but a lot of ingredients for just 1 quart
Olive Oil
Good god, don't blanch the wings! You'll lose all the fat for your schmaltz. I made this yesterday but with 4+ pounds of wings. It was so gelatinous I could scrape the schmaltz off with a spatula, then I put it in little prep cups and froze it for later goodness.
Meg McKinney
Question: How do I compute the 15 pounds per square inch for pressure cooking? I have an Instant Pot, which computes minutes and high, low, normal settings, and doesn't have a bar, that I know of. Thank you.
Anne
The Instant Pot’s high setting is 12 psi. Its high setting will work fine for this stock recipe.
Roberta
Very nice stock, but a lot of ingredients for just 1 quart
Erich Hayner
Wings? At $3.49 a lb. they are too expensive to justify using them for stockAn asian treat, feet are getting harder to come by these days.At $1.19 a lb or less for whole chickens, I strip out the breasts for later use, roast the rest of the carcass until brown and use that to build the stock.Use yellow onions and leave the skin on; it gives the stock a richer colorIf you're making soup, introduce the cubed breasts that you reserved just before the soup is done, they will be perfect.
Leena
And for those breasts you strip out, for the juiciest ever, poach them in seasoned water (I use Better Than Boullion base). Begin by putting breasts in cold water and raise the temp of the water to 175. Remove from heat, keep covered and keep checking thickest portion until it reaches 160 degrees. Let it sit in that water until cooled enough to refrigerate. NO toughness, period. Don't put that poached chicken into anything except a hot steaming bowl of broth as more cooking=toughness.
Olive Oil
I no longer poach chicken breasts. I use the sous vide. They are so moist and tender. Much better than risking them getting dried out.
Daniel
Blanching the wings first releases the albumin - the white scum and foam that floats to the surface. If scum is not carefully spooned off, it can dissolve in to your stock making it cloudy. Roasting the wings first is another solution.
Julie
I use chicken feet and wings. The collagen makes for a great richness to the broth. And I throw it all together (including a sweet potato for sweetness) without browning - absolutely delicious either way!
June
But who sells those things? I asked once at a local meat store for chicken backs and necks, and they told me they don't sell that.
Richard
June, most ethnic (and primarily Asian) markets will have these ingredients, as the cuisine relies heavily on stocks - not to mention a "waste nothing" rule. Supermarkets seem to have largely abandoned selling such cuts as they are deemed not profitable.
Figaro
@June and Richard: Walmart sells chicken feet. They call them 'chicken paws'.
Beth
Why am I blanching the wings first? Seems like a waste of time and water...?
Kat
Yup. Why are you blanching wings? To clean them? This has to be necessary. Also, a good stock doesn't need all that fuss. Go ahead and brown things in the oven if you like, but it's perfectly good to make stock with raw vegetables thrown in the cooker. Especially if it means the difference between actually making it, and feeling like it's too daunting to take on.
Mary Sayler
I use carcasses from leftover roast chicken from the grocery store plus the skin and any juices left in the container. I freeze them until I have about 3 plus trimmings from vegetables like leeks, carrots, celery and make stock in my pressure cooker from that. I don't brown or saute anything, I cook it at high pressure for 30 minutes and I have stock. I keep a bag in the freezer for these things just for this purpose. Saves money too.
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