So, remember my last post about breaking down a whole chicken, and one of the bonuses is I get to make chicken stock?
Just a quick little update of what I did and more importantly, how much it made so I have a better idea for future reference.
So a quick rehash: oiled the carcass with olive oil (not EVOO – EVOO has a lower smoke point than regular olive oil, so I have both: olive oil for cooking because of the higher smoke point, and EVOO for dressings and drizzling when I know it won’t reach that temp, like when I drizzle on pizza before going in the oven) salt & pepper in a 450 degree oven for 45 minutes.
No after pictures of the roasting (sorry) but then it was on to the instantpot. One carcass, onion, carrot, celery, star anise, salt, bay leaf, set the pot to low and timer for 18 hours.
Yes, 18 hours, I was kinda surprised when it was recommended to do it this long.
So, 18 hours later (plus an hour to cool and let it vent on its own) I got this rich, dark, wonderful smelling chicken stock.
A quick strain of the solids and poured into a picture to cool completely and de-fat the solids. All said and done, one instantpot makes about 2 quarts of stock. Enough where I can save the other carcass for another time.
Jared them into 2 cup mason jars, used 1/2 of it for dinner last night (etouffee & dirty rice – no blog, did the recipe as-is, so nothing to ‘blog’ about) leaving two jars left. One in the fridge and one in the freezer.
I’ll need to do the same with vegetable stock as well.