Serves
Makes 2½ quarts
Ingredients
- 3 pounds (1½ kilograms) roasted turkey wings or drumsticks
- 1 large onion, peeled, quartered
- 2 carrots, roughly chopped
- 2 stalks celery, roughly chopped
- 2 cloves garlic, unpeeled
- 10 black peppercorns
- 1 bay leaf
- 2 sprigs fresh thyme
- 5 sprigs Italian parsley
- 2½ quarts cold water
Procedure
Add all the ingredients to the cooking bowl.
Select PRESSURE COOK (12.0 psi / 60 min / Natural) or SLOW COOK STOCK (3-5 hours HI, 4-6 hours LO).
When cooking has completed, let stock cool until safe to handle then strain through a fine-mesh sieve. Refrigerate overnight so that fat rises to the top and solidifies. Remove hardened fat layer and discard. Use immediately or freeze in small, air-tight containers for up to 1 month.
