The Persevering Cook's Kitchen

Kitchen Staples: Stock

Ingredients

Roasted bones (leftover poultry carcass, baked chicken backs, beef soup bones)
Water

Method

1. Place roasted bones in the pressure cooker with enough water to just cover them.
2. Cook under high pressure for 40 minutes then release the pressure naturally.
3. Pour through a colander to remove the bones, then a sieve to remove the finer particulate.
4. Cool in the fridge overnight.
5. Skim/remove the fat layer from the top.
6. Freeze in a silicon muffin tray (1/2 cup pucks).
7. Store frozen pucks in a sealed container in the freezer until needed, up to 6 months.