Chicken, in particular Roast Chicken is one of my favourite meals and has been since I was a child! I would often sneak in to the kitchen as my Mum was carving the roast chicken and sneak a piece when I thought no one was looking!
Along with roast potatoes and all the trimmings (including a Yorkshire Pudding) one of the best things about a Roast Chicken Dinner is the gravy and to make a great gravy, you need some great stock...
Portions: Approx 2litres of stock
Ingredients
- 1 Chicken Carcass
- Mirepoix (50% Onions, 25% Carrots and 25% Celery)
- 1/2 a Dozen Small Mushrooms
- Bouquet garni
- Water
Equipment
- Pressure Cooker
- Knife
- Chopping Board
- Jug
- Large Bowl
- Sieve
- Strainer/Skimmer
Instructions
- Put the chicken carcass, vegetables and the bouquet garni in to the slow cooker
- Pour in enough water to cover the chicken carcass and veg up to (but never over) the max fill line of your Pressure Cooker
- Pressure Cook on High for one of the following times:
- 30 minutes for a lighter, cleaner tasting stock
- 60 minutes for a darker, stronger flavour stock
- If in doubt go for something in-between at 45 minutes
- Let the pressure release naturally
- Strain the stock in to a large bowl
- Skim off the fat
- Either use straight away or leave to cool for no longer than 60-90 minutes and then refrigerate (OK for up to 1 week) or freeze (OK for up to 6 months or so). If freezing then I like to use an Ice Cube tray and put the cubes in a bag in the freezer so you can easily take as much as you like/need without any waste.
Pressure Cook, Slow Cook or Cook on the Hob?
Cooking on the gas hob is the way a professional chef will do it and they'll tell you this gives the best flavour. But it takes many hours of supervised cooking. Instead of Pressure Cooking (as I have done in this recipe) you could always slow cook it all for 8 hours on high. I guess it all depends on how much time you have?!
Serving Suggestion(s)
Can be used as a base for a Gravy or a Soup - I love French Onion Soup and this is amazing for that.