With the afternoons at a balmy 105 degrees now, my stock making takes on a different tenor.

Those treasured Winter afternoons where I simmer a few pounds of bones on my stove top in a big kettle for a few hours are a distant memory.

But I still have to follow my credo that if you’re not making your stock from scratch you’re pissing up a rope.

As I write I have my Kuhn Rikon filled with chicken bones, celery, onion and bay leaves. After 10 minutes on high heat the little red gauge on the top of the machine popped up and now the flame below has been reduced to a tiny little candle. The built up, pressurized interior is intense and scalding yet the fire on my stovetop is miniscule. I put my ear near the cooker and it sounds like I have my head pressed up against the belly of a wooly mammoth. The gurgles and burbles are wild sounding.

The job’s getting done.

I bought a whole, smoked chicken at Sam’s barbecue the other day. It was great and I was left with a nice carcass that I wasn’t about to toss before I’d squeezed every bit of good I could out of it.

You could use the carcass from a rotisserie chicken you bought at Fiesta Mart as well. I think one of those runs about 5 bucks and yields a pound or two of meat. After you’re done eating the delicious flesh, save the carcass and use the following recipe to make a quick chicken stock

Ingredients

1 each Chicken carcass

1 each Onion, yellow, 1015, roughly chopped

1 each Celery, butt end as well as flowers from bunch, use ribs for other purpose

2 each Bay leaves

1 T. Peppercorns, black

4 quarts Water, municipal

Method

* Combine all ingredients in pressure cooker

* Carefully close lid

* Turn fire up good and high

* When the little gauge pops up, reduce heat to candle level

* At 1 hour mark shut heat off

Voila

You now have a quick and easy batch of homemade stock that will allow you to seriously up your game in the kitchen

As always, either wait for pressure cooker to simmer down before opening or use quick release method wherein you run cool water around the rim of the cooker for a couple minutes til the gauge collapses

If you’ve got a little extra time you could bring bring the stock to a boil for a half hour or so after straining it out

This will magnify the flavors

Enjoy your delicious stock

Here’s how I do it in the Winter

http://www.scrumptiouschef.com/food/2011/3/6/How-To-Make-Chicken-Stock

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