9 Chicken Stock: The FAST & EASY Way!

Ever have one of those nights that you just don't feel like making dinner?  Rotisserie chicken to the rescue!!  Come on, I know many of you buy them; even I do!  It's the best $5 I've ever spent on a dinner.

How many of you have a pressure cooker?  Stove top or electric?  If you don't have one, seriously consider purchasing one.  Foods are cooked more quickly and retain more of their nutrients.  My friend bought an electric one and she loves it!  It is truly "set it and forget it" and keeps foods warm until you are ready.  My stove top pressure cooker can't do that.  She says that you can even make risotto without stirring!?!  For a fraction of a second, I wished that my pressure cooker would just give up and die, so I could be justified in purchasing an electric one.  Then the thought came, "What if the power were off?"  I have a gas stove that works in a power outage and a stove top pressure cooker would work.

So what do you do with your chicken carcass?  Throw it away?  *Gasp*  Come on, you can make some of the best chicken stock you have ever tasted!  It is so easy!

First, dump the carcass into your pot, bones, skin and all.  I really have an aversion to touching raw meat and dealing with bones, but here goes!

Next, throw in some carrots, an onion, dried parsley, a smashed clove of garlic and maybe some dried thyme and a bay leaf or two.  Whatever you want to flavor your stock.

Pour 10 cups of water into the pan.  

See this little indentation by my finger?  That is the maximum liquid line for my pressure cooker.  You don't want any more liquid, or else it would spout out and make a big mess.

Oh, don't forget to rinse out all the good stuff from the pan the chicken came in...

Put the lid on and the round, weighted thingy.  Turn the stove to high and wait for the steam to come out of the weighted thingy.  I'm sorry, I have no idea what it's called...Once steam comes out of it, turn the stove down to medium or medium-low and forget about it for 40 minutes.

After 40 minutes, turn the stove off, and let the steam release on its own.  That round weighty thingy?  I can turn it 45° and a bunch of steam will come out.  When it stops steaming, I can open it and strain it.  You can see what a crumpled mess it is...eeeewwwww....

But wait!  Look folks, here it is in its full golden-brown glory.  Oh, the smell is just intoxicating!

Put the stock in the fridge overnight and scrape off any remaining fat.

Now what?  Use it in your favorite recipe, or...

Freeze it.  This stuff freezes really well ~  stay tuned to see what I made from it!

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