Using a pressure cooker is the easiest way I know to make stock. It saves energy, time and locks in flavour. You also get a lot more stock than if you were to reduce it for hours over a cook top. Some might accuse me of cheating as I don't labour over the process but in many people's world, time is money. Good quality stock is also very expensive to buy and when you do it my way you save a fortune as well as time.
Place ingredients in the pressure cooker and secure the lid. Set the valve to seal and turn to setting 6. Once cooked, allow about 10 minutes before releasing the valve.
Open lid once all the steam has released and strain stock into a large 2 litre jug. Cool in the refrigerator overnight. Skim off fat that has solidified on the surface of the stock.
Use within 3 days or freeze for later.
Makes 6 servings (serve = Makes 2 Litres)
| Prep Time: | 60 mins |
| Cooking Time: | 5 mins |
| Ready in: | 65 mins |
Suitable for: |
|
| Dinner, Lunch, Soup | |
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| Nutritional Information - Per Serve | |
| Kj | 17 kj |
| Calories | 4 kcal |
| Total Carbohydrate | 0.1 g |
| Total Protein | 0.9 g |
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