Sort ingredients
jcfoshee1975
QR Code
Listen
Pdf
Ingredients
chrisyoungcooks.com +1
Instructions
Prep Chicken: Pull all meat off the rotisserie chicken and shred it; set aside. Keep the bones and carcass.
Sauté Aromatics: Heat oil in your Instant Pot (or pressure cooker) over medium-high heat. Add sliced onion, carrot, and crushed garlic. Sauté until lightly browned.
Combine: Add the chicken bones, shredded meat, and water to the pot. Ensure everything fits below the max fill line.
Pressure Cook: Secure the lid and set to high pressure for 30 to 90 minutes (40-60 mins is common).
Release Pressure: Allow the pressure to release naturally (or very slowly).
Strain: Strain the liquid through a fine-mesh sieve to remove solids, resulting in a clear, rich stock.
chrisyoungcooks.com +3
Chris Young's Insight
Shredded Meat: Shredding the meat dramatically increases the surface area, extracting flavor faster than leaving it on the bone.
Shorter Cook Time: Pressure cooking breaks down old stock-making rules, allowing for a rich stock in about an hour instead of simmering all day.
Don't Overcook: Extended high-pressure cooking can actually destroy the gelatin, so don't go too long.