Ketogenic Pressure Cooker by Aileen Ablog

Author:Aileen Ablog
Language: eng
Format: epub
ISBN: 9781612436999
Publisher: Ulysses Press
Published: 2017-06-21T04:00:00+00:00

Double-Run Turkey Stock

During the holidays, I always make stock from the turkey carcass, but some years I have a pretty large carcass to work with. I noticed that after making stock once, or what I call the first run, there was still a lot of life left in the carcass, so I ran it a second time with fresh herbs. The first run was really amazing. The second run was still good! I used the second run of stock for the bases of dishes, whereas I used the first run of stock for drinking and soups. Essentially, just toss everything in the pot and let it go. And if you’ve still got company after the holidays, send them home with stock! Store stock in 1-quart (1L) Ziploc bags with the air removed, and pop in the freezer until you need it. If you have a pressure canner (this is different from a pressure cooker), you could can the stock too.

MAKES 3 to 3½ liters per run

1 turkey carcass from a 16-pound (7.4kg) turkey

1 turkey neck, uncooked

2 carrots, with skin, cut in thirds

3 stalks celery, with leaves, cut in thirds

1 medium onion, halved, with skin

½ head garlic, with skin

2 tablespoons (36g) salt, divided

6 to 8 sprigs fresh thyme, divided

4 sprigs fresh rosemary, divided

4 sprigs fresh sage, divided

PREPARE THE POT

1.Add everything to the pressure cooker, using only half the salt, thyme, rosemary, and sage.

2.Fill with cool water to 1 inch from the max-fill line.

3.Cover with the lid and lock. SEAL the pressure valve.

4.Set to HIGH PRESSURE and cook for 75 minutes.

5.Then let the pot NATURAL RELEASE pressure, about 15 minutes.

6.Pull out the inner pot, place on a hot pad, and carefully ladle stock through a strainer, leaving the solids in the pot.

7.If a second run is desired, continue on.

8.Add the remaining herbs and salt to the pot.

9.Place the inner pot back into the pressure cooker and fill back up with cool water to 1 inch from the max-fill line.

10.Set to HIGH PRESSURE and cook for 75 minutes.

11.Then let the pot NATURAL RELEASE pressure, about 15 minutes.

12.Strain the second run of stock to remove the solids.

Download

Copyright Disclaimer:
This site does not store any files on its server. We only index and link to content provided by other sites. Please contact the content providers to delete copyright contents if any and email us, we'll remove relevant links or contents immediately.