I have found that whenever a recipe calls for a large amount of stock (larger than your typical amount of 8 or 16 ounces) it can become quite costly. I have been making my own stocks for a while now using my pressure cooker. This is so simple it is honestly ridiculous!
Beef stock:
For just under $1.50 you can buy beef bones with marrow inside. I was buying these for my dog and cooking them up when I realized that you can actually kill two birds with one stone. I place one bone in my pressure cooker with 1 quart of water. Season to taste with salt and pepper. Cook for approximately 2 minutes and voila! Remove the bone, toss it to the dog and pour off the liquid into sterilized canning jars! So easy!
Chicken stock-
Everyone assumes that the real essences of chicken comes from boiling down the bones. I am here to tell you NOT SO! I prepare frozen chicken breasts with 2 cups of water in my pressure cooker. Again, season to taste. Cook accordingly to the amount. Pull out your chicken and strain off the broth into your canning jars.
Vegetable stock-
Same thing. I use onions, celery, carrots, broccoli, caulifower and really anything you feel like throwing in the pot! Cover with water, salt and pepper to taste. These really only need 1-2 minutes and you are golden!
Strain off your liquid and can them up for future use!
Literally, as I am writing I am making a beef broth to use in a Venison stew tonight. I cannot express how good my house smells right now! It is crazy good. I wish someone would hurry up and invent "smell-o-vision"!
Try this out! You can even do it in a deep pot on the stove top. You don't HAVE to use a pressure cooker but it really is the quickest way if you are constantly on the go!
Beef stock:
For just under $1.50 you can buy beef bones with marrow inside. I was buying these for my dog and cooking them up when I realized that you can actually kill two birds with one stone. I place one bone in my pressure cooker with 1 quart of water. Season to taste with salt and pepper. Cook for approximately 2 minutes and voila! Remove the bone, toss it to the dog and pour off the liquid into sterilized canning jars! So easy!
Chicken stock-
Everyone assumes that the real essences of chicken comes from boiling down the bones. I am here to tell you NOT SO! I prepare frozen chicken breasts with 2 cups of water in my pressure cooker. Again, season to taste. Cook accordingly to the amount. Pull out your chicken and strain off the broth into your canning jars.
Vegetable stock-
Same thing. I use onions, celery, carrots, broccoli, caulifower and really anything you feel like throwing in the pot! Cover with water, salt and pepper to taste. These really only need 1-2 minutes and you are golden!
Strain off your liquid and can them up for future use!
Literally, as I am writing I am making a beef broth to use in a Venison stew tonight. I cannot express how good my house smells right now! It is crazy good. I wish someone would hurry up and invent "smell-o-vision"!
Try this out! You can even do it in a deep pot on the stove top. You don't HAVE to use a pressure cooker but it really is the quickest way if you are constantly on the go!
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