The Best Roast Chicken Stock You’ve Ever Made

8 servings

In a medium bowl

• 1/2 sweet onion, thinly sliced
• 1/2 medium carrot, chopped in half lengthwise and thinly sliced
• 1 stalk celery, thinly sliced
• 3 cloves garlic, smashed
• 15 ml neutral oil

In a large bowl

• 1 bay leaf
• 1 whole rotisserie chicken

Prepped

• 1.5 to 2 liters boiling water, depending on the size of your rotisserie chicken

1. Preheat a pressure cooker over medium-high heat
2. Add all vegetables and the oil, sauteeing until lightly browned
3. While veg cooks, shred the chicken into large dice sized pieces with your hands in a bowl. This ensures maximum flavor extraction.
4. When veg is done, add all of the chicken - bones and all - and bay leaf. Add boiling water. Seal pressure cooker and bring to high heat for 30 minutes to 90 minutes
   • 30 minutes is fine appropriate for simple soups and lightly flavored dishes. 60 minutes is suitable for ultra rich stocks and sauces
5. Remove from heat, and let cool naturally. Do not rapidly release the steam, as this will cause turbulent action within the pressure cooker, clouding your stock
   • In an Instantpot, this can take upwards of 30-45 minutes. You can speed up this process by partially blocking the steam vent and carefully releasing the steam slowly
6. Strain and use the stock, or chill for later. You can skim any fat off the top easier if the stock has been chilled overnight

Notes

• If not gelatinizing to your liking, you can always add powdered gelatin until it reaches the consistency you desire. This is best done when the stock has been chilled
• Source: Modified version of Chris Young’s method