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Breville Fast Slow Cooker Chicken Stock

Breville Fast Slow Cooker - Chicken Stock

Ingredients

  • Chicken carcass bits / wings
  • 1 Onion cut into large chunks
  • Equal parts carrot and celery cut into large chunks
  • Thyme
  • Parsley stalks
  • 6 cups of water
  • Salt

Directions

  1. For dark stock, sear off the chicken parts. For blonde stock, skip this step.
  2. Add other ingredients.
  3. Cover with lid and pressure cook for 25 minutes.
  4. When done, release pressure, strain and refrigerate.

Alternate Version

Ingredients

  • 3 pounds of chicken wings
  • 1 Tbs vegetable oil
  • 1 chopped onion
  • 3 cloves garlic smashed
  • 3 bay leaves
  • 1/2 tsp salt
  • 12 cups water

Directions

  1. Pat wings dry with paper towels, set cooker to saute and add 1 Tbs oil. Heat until smoking (5 minutes).
  2. Brown wings on both sides in batches.
  3. Pull wings, add onion and cook until brown and well softened - 12 minutes.
  4. Add garlic and cook until fragrant (30 seconds)
  5. Add 1 cup of water and deglaze.
  6. Add 11 cups, bay leaves, salt and wings - pressure on high for 1 hour
  7. After 1 hour, turn off pot and let steam release naturally for 15 minutes.
  8. Strain and skim fat.

Milk Street

Milk Street Instant Pot

Ingredients

  • 3 1/2 - 4 pounds of chicken wings
  • 1 large yellow onion, halved and thinly sliced
  • 2 quarts of water
  • 2 bay leaves
  • kosher salt

Directions

  1. In a 6-quart Instant Pot, combine the chicken, onion, bay, 1 teaspoon salt and 2 quarts water.
  2. Lock the lid in place and move the pressure valve to Sealing. Select Pressure Cook or Manual; make sure the pressure level is set to High. Set the cooking time for 1 hour. When pressure cooking is complete, let the pressure release naturally for 20 minutes, then release any remaining steam by moving the pressure valve to Venting. Press Cancel, then carefully open the pot.
  3. Cool for about 30 minutes. Strain the broth through a fine mesh strainer set over a large bowl. Cool to room temperature, then use a wide spoon to skim off and discard any fat on the surface. (Alternatively, once the broth has cooled, cover and refrigerate until cold, then scrape the congealed fat off the surface.)