I love roasted chicken. Everything from the golden skin to the juicy meat; the leftovers good hot or cold; the way it makes the house smell comfortable. I also love that it’s not just good for a first go around of meals, but that it’s a contributor to those in the future as well.
See, stock is all about second chances. A second opportunity to really utilize everything possible from that chicken. It’s also a great time to clean out the fridge. Droopy carrots, broccoli stems and dried out mushrooms all get their second chance too.
I’ve been making my own stock for as long as I can remember but what is new to me is the idea of second stock – a second cooking of the chicken and veggies used to make the first round to squeeze a little more flavor from them to use the next time I make stock instead of starting with water. A second way to build just a little more flavor.
For Christmas my wonderful husband got me a pressure cooker and that’s made stock making all the easier but even if you don’t have a pressure cooker, you can still make the second batch of stock.
Pressure Cooker Chicken Stock
Makes about 8 cups
Leftover chicken carcass
1 onion, coarsely chopped
Veggies – carrots, parsnips, celery, mushrooms – whatever you have on hand
Herbs – parsley, thyme, oregano – whatever you have on hand
2 garlic cloves, sliced
Second stock or water
2 egg whites
Place chicken carcass in pressure cooker pot and add veggies and herbs. Cover with second stock (or water if this is your first go around) to the max line on the cooking pot. Bring up to pressure and cook for 45 minutes. When the time is up, release the pressure and let cool. Strain through a fine mesh strainer lined with cheesecloth. Keep the chicken and veggies for second stock!
Cover and refrigerate. When chilled the fat will congeal. Remove and either discard or reserve for another use. Put stock back into the pressure cooker and add 2 egg whites that have been whisked. Place the lid on the cooker, bring up to pressure and cook 25 minutes. When done, release the pressure and open the lid. Inside you’ll find the egg whites have formed a raft that collects the impurities in the stock. Strain through a fine mesh strainer lined with cheesecloth. Package and refrigerate for up to 3 days, or freeze in conveniently portioned containers for up to 6 months.
Return the reserved chicken and veggies to the pot and cover with water. Bring the pressure cooker up to pressure and cook 25 minutes. Once again, when done release the pressure and open the lid. Strain through a fine mesh strainer lined with cheesecloth and freeze. This is your second stock that you’ll use the next time you make chicken stock instead of water.