Simple Homemade Chicken, Turkey or Vegetable Stock

homemade stock

Making things stretch further these days is on everybody’s to do list and it’s no longer just about finances. We’re conserving more, recycling more and stretching everyday items and ingredients to the fullest. As the holidays wrapped up I did my best to use every last leftover, which happened to include a couple of chickens picked fairly clean by my brood.

Virtually all holiday meats, including ham, turkey and roast, leave deliciously flavorful bones behind that make for fabulous homemade stocks. These stocks are not only cheaper than store-bought versions, but also healthier and more flavorful since you control every ingredient.

Since cooking stock for a longer period of time guarantees full flavors from your bones and vegetables, Aroma’s rice cooker and pressure cooker are perfect to create these. Both are made to be filled up and left to work their magic without having to worry about them, so you can create amazing stock with a push of a button and be free to get other things done.

SIMPLE CHICKEN OR TURKEY STOCK

1 whole bird worth of leftovers with excess meat and skin still attached
water
2 tbsp salt
1 tbsp pepper

Place the bird in the rice cooker and fill with water up to highest level.

Add salt and pepper and close the lid . Press the Brown Rice button and let simmer for 6 hours (the rice cooker will switch to Keep-Warm during cook time, leave on Keep-Warm until the full cooking time has elapsed).

Once cooking time is finished, carefully remove the inner pot and pour contents through a fine strainer or sieve into a heat-proof container or bowl.

Use stock within 1 week or store in freezable containers for up to 3 months.

Use in all your favorite soup and stew recipes or to create especially flavorful rice!

SIMPLE VEGETABLE STOCK

2 cups vegetable leftovers (I keep a Ziploc bag in the fridge of leftover onions, celery, carrot peels, tomatoes etc. instead of throwing them out)
water
2 tbsp salt
1 tbsp pepper

Place vegetables in the pressure cooker and fill the pot with water. Add salt and pepper and close the lid. Cook on low pressure for 4-6 hours (the pressure cooker will switch to Keep-Warm during cook time, leave on Keep-Warm until the full cooking time has elapsed).

As with the chicken/turkey stock, once cooking time is finished, carefully pour the contents through a fine strainer or sieve into a heat-proof container or bowl.

Use stock within 1 week or store in freezable containers for up to 3 months.

Enjoy!

Tip: The rice cooker and pressure cooker can each be used to make either stock. The secret to good stock is a lengthy cooking and simmering process in order to develop deep flavors, which is super easy when you can just turn it on and walk away! Simmer up to 12 hours for maximum flavor.

Over to You
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