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Chicken or beef stock
Nov. 3rd, 2020 04:26 pm![[personal profile]](https://www.dreamwidth.org/img/silk/identity/user.png){kind=small}
rosefox3–4 pounds skin-on chicken parts with plenty of meat (1 whole chicken cut into parts is ideal) or 3 lb beef marrow bones
1 chicken carcass, or 1 lb lean ground beef
1 small clove garlic (really, just one)
2–3 carrots or half a pound of baby carrots
3–4 stalks celery or 1 celery root
2 parsnips
1 sweet yellow onion
canola oil or peanut oil
1/2 tsp salt
10 cups water
Beef: Blanch any raw bones by putting them in a pot with cold water, bringing to a boil, and boiling for 20 minutes. (If they're frozen, no need to thaw them.) Brown the ground beef well in a frying pan, ideally searing it, and drain off as much grease as possible.
Chicken: If chicken pieces are frozen, nuke them for 2 minutes at a time on high until they thaw enough to be separated. They don't have to be fully thawed. No need to thaw or re-cook the chicken carcass.
Preheat the oven to 450F. Put the Instant Pot strainer basket inside the stainless steel liner. Line two baking sheets. Roughly chop the garlic clove and vegetables, put them in a large bowl with a bit of oil, and toss to coat.
Arrange chicken pieces/beef bones on one baking sheet, brush with oil, and roast for 10 minutes while you prep the veg. Spread the veg on the other baking sheet. Roast for an additional 30 minutes or until well browned.
Pile the meat and veg in the strainer basket and add the water and salt. It won't reach to the top of the basket and that's fine. Close and seal the Instant Pot and set it to high pressure for, ideally, 3 hours. Within 90 minutes you'll have something worth cooking with if you need it right away. Ideally let the pressure release naturally (may take up to another hour), but if you need to cook with it sooner, you can quick-release it, though this will make it cloudy.
To strain the stock, remove the bones and veg from the pot and set them aside in a large bowl, spread out, to cool to the point where you can touch them. (This may take a while.) While you wait, set up the jar funnel over another large bowl with the gray strainer insert in it, and strain the stock from the pot. Don't worry if you miss a few bits of debris.
Once the solids are cool enough, put them in the soup sock and wring as much additional liquid from them as you can. Combine it with the stock in the other bowl.
Set up the jar funnel with the fine mesh strainer over a four-cup defatting pitcher and put the insert in the pitcher spout. Strain in four cups of stock. Repeat with two additional pitchers. Let them sit for a while so the fat will separate. Pour defatted stock into containers for storage.
Makes about 10 cups of stock.
Source: https://www.bonappetit.com/test-kitchen/common-mistakes/article/common-mistakes-bone-broth
1 chicken carcass, or 1 lb lean ground beef
1 small clove garlic (really, just one)
2–3 carrots or half a pound of baby carrots
3–4 stalks celery or 1 celery root
2 parsnips
1 sweet yellow onion
canola oil or peanut oil
1/2 tsp salt
10 cups water
Beef: Blanch any raw bones by putting them in a pot with cold water, bringing to a boil, and boiling for 20 minutes. (If they're frozen, no need to thaw them.) Brown the ground beef well in a frying pan, ideally searing it, and drain off as much grease as possible.
Chicken: If chicken pieces are frozen, nuke them for 2 minutes at a time on high until they thaw enough to be separated. They don't have to be fully thawed. No need to thaw or re-cook the chicken carcass.
Preheat the oven to 450F. Put the Instant Pot strainer basket inside the stainless steel liner. Line two baking sheets. Roughly chop the garlic clove and vegetables, put them in a large bowl with a bit of oil, and toss to coat.
Arrange chicken pieces/beef bones on one baking sheet, brush with oil, and roast for 10 minutes while you prep the veg. Spread the veg on the other baking sheet. Roast for an additional 30 minutes or until well browned.
Pile the meat and veg in the strainer basket and add the water and salt. It won't reach to the top of the basket and that's fine. Close and seal the Instant Pot and set it to high pressure for, ideally, 3 hours. Within 90 minutes you'll have something worth cooking with if you need it right away. Ideally let the pressure release naturally (may take up to another hour), but if you need to cook with it sooner, you can quick-release it, though this will make it cloudy.
To strain the stock, remove the bones and veg from the pot and set them aside in a large bowl, spread out, to cool to the point where you can touch them. (This may take a while.) While you wait, set up the jar funnel over another large bowl with the gray strainer insert in it, and strain the stock from the pot. Don't worry if you miss a few bits of debris.
Once the solids are cool enough, put them in the soup sock and wring as much additional liquid from them as you can. Combine it with the stock in the other bowl.
Set up the jar funnel with the fine mesh strainer over a four-cup defatting pitcher and put the insert in the pitcher spout. Strain in four cups of stock. Repeat with two additional pitchers. Let them sit for a while so the fat will separate. Pour defatted stock into containers for storage.
Makes about 10 cups of stock.
Source: https://www.bonappetit.com/test-kitchen/common-mistakes/article/common-mistakes-bone-broth