I normally buy stock for soup ready to go, either in package or powder….but since we got the Instant Pot, I find we use stock for almost everything!
So, I’ve been saving up all my veggie scraps in a Ziploc bag in the freezer – ends of carrots and celery, peelings from carrots and potatoes, the ends of onions and garlic – you name it, I’ve been saving it!
Yesterday I grabbed a rotisserie chicken at Costco for $8 – used it up for dinner and lunches – today I picked the rest of the meat off of it and put that aside.
Loaded up all the carcass and skin and gooey fat at the bottom of the container into the Instant Pot and added about a half large size Ziploc bag of veggie scraps and 12 cups of water. Ended up with two amazing containers full of amazing tasting broth!
I had put the meat and veggies aside while I strained it, so figured why not do it again – I just added another half bag of scraps and reused the bones. Did it with 10 cups of water – same thing. Amazingly rich stock!
I strained it using a super fine strainer I got at Dollarama too – so no grit or bits or bones in it at all.
It’ll all be going in the freezer for the next time I make soup – freezing some in smaller containers for some for rice or potatoes in the Instant Pot too.
People always ask if I still use my Instant Pot – I do! And it motivates me to make more stuff like this. To be able to make 22 cups of stock with just leftovers I’d normally throw in the garbage, and not take me all day to do so is such a bonus with it!
And you could easily make this on the stove top too!
For the veggie scraps, just leave a bag in the freezer that you keep adding to, it goes quickly and great to be able to reuse it in such a flavourful way!
What’s your favourite way to make stock?
How long & on what setting did you cook it?
I always just use high pressure for everything – for stock you can do it anywhere from 1 hour and on. Depends how much time you have, the longer the better of course.