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How to Make Pressure Cooker Stock

Posted by in Kitchen Talk

Tasty Kitchen Blog: Pressure Cooker Turkey Stock. Guest post and recipe from John Dawson of Patio Daddio BBQ.

 
Stock is an essential ingredient and a secret to great cooking. A good stock is necessary to make soups, sauces, gravies (among many other things) that really shine. Sure, you can grab a box or can of “stock” or broth from your local grocer, but it seriously pales in comparison to the real thing. Not to mention that they are almost always loaded with sodium.

It used to be that when I heard or read the word “stock” I would think, “Oh, come on! Who has that kind of free time? I can’t stand around all day tending a stockpot. I have a life, people!” It’s true that making stock the traditional old-school way takes many hours. Yes, the results are worth it, but that doesn’t change the fact that most normal folk don’t have that kind of time.

I recently stumbled upon a method of making stock that reduces the stock cooking time to a mere hour. At first I thought that this would be akin to making a great prime rib in a microwave. Then, once I researched and pondered it further I realized that it actually produces a better product. How’s that? I’m glad you asked.

Stock is literally all about creating a flavorful liquid by wringing flavor and nutrients from the ingredients. This usually entails simmering bones, veggies, herbs, and seasonings in water for several hours. You have to simmer it long and slow in order to allow all of the good stuff to be released. You should avoid boiling a stock because the violent bubbling breaks down the ingredients and produces an overly cloudy product.

Enter the pressure cooker. The magic of a pressure cooker is that the sealed environs allow the boiling point of water to be raised significantly above the usual 212 degrees. This causes foods to cook much quicker while retaining more of their nutrients. Additionally, because the water never boils, there is no violent bubbling. Think of it as turbo-boiling in still water. It’s a beautiful thing.

Here, let me show you how this works.

Caution: Pressure cookers can be dangerous, so please make sure you read and heed the manufacturer’s instructions and warnings. (If you don’t have a pressure cooker, I have a great tip at the end of the post that involves a stockpot, the oven, and no stirring.)

First, we need to roast the turkey parts. Sure, you can use a carcass of a previously-roasted bird, but I find this to be far easier, better, and more consistent. I use one package of wings (about three pounds).

Preheat your oven to 350ºF.

Using a cleaver or large knife, carefully cut each wing at each joint. I discard the tips.

Season the wing pieces with kosher salt and pepper.

 
 
 
Tasty Kitchen Blog: Pressure Cooker Turkey Stock. Guest post and recipe from John Dawson of Patio Daddio BBQ.

Roast the turkey parts on a sheet pan for 90 minutes, then remove them from the oven and let cool to room temperature or refrigerate for up to three days.

 
 
 
Tasty Kitchen Blog: Pressure Cooker Turkey Stock. Guest post and recipe from John Dawson of Patio Daddio BBQ.

In addition to the roasted turkey parts, you’ll need three large carrots, three stalks of celery, one medium (or two small) yellow onion, ten sprigs of thyme, two bay leaves, a tablespoon of minced garlic, half a teaspoon of black peppercorns, and three quarts of cold water.

 
 
 
Tasty Kitchen Blog: Pressure Cooker Turkey Stock. Guest post and recipe from John Dawson of Patio Daddio BBQ.

Clean the carrots (there’s no need to peel them), celery, and peel the onions.

Rough chop all of the vegetables. The size doesn’t really matter, just chop them up.

 
 
 
Tasty Kitchen Blog: Pressure Cooker Turkey Stock. Guest post and recipe from John Dawson of Patio Daddio BBQ.

Dump everything in your pressure cooker.

 
 
 
Tasty Kitchen Blog: Pressure Cooker Turkey Stock. Guest post and recipe from John Dawson of Patio Daddio BBQ.

Add the water.

 
 
 
Tasty Kitchen Blog: Pressure Cooker Turkey Stock. Guest post and recipe from John Dawson of Patio Daddio BBQ.

You want to just barely cover the ingredients, so add more or less water as needed.

 
 
 
Tasty Kitchen Blog: Pressure Cooker Turkey Stock. Guest post and recipe from John Dawson of Patio Daddio BBQ.

Seal your pressure cooker per the directions and bring to 15 pounds of pressure.

Reduce the heat as needed to maintain a pressure of 15 pounds and cook for 45 minutes.

Remove the cooker from the heat and let it cool until the pressure is completely relieved.

 
 
 
Tasty Kitchen Blog: Pressure Cooker Turkey Stock. Guest post and recipe from John Dawson of Patio Daddio BBQ.

Open the cooker and remove the large pieces of meat, bone and vegetables with a large slotted spoon.

 
 
 
Tasty Kitchen Blog: Pressure Cooker Turkey Stock. Guest post and recipe from John Dawson of Patio Daddio BBQ.

You can see what a great job the pressure cooker does. The meat completely falls off the bone with almost no effort. Our dog really appreciates this part (the leftover meat, not the bones).

 
 
 
Tasty Kitchen Blog: Pressure Cooker Turkey Stock. Guest post and recipe from John Dawson of Patio Daddio BBQ.

Filter the stock through a very fine strainer and cool immediately. If you want a clearer stock, filter it through a colander that is lined with a clean kitchen towel. I used this batch to make gravy, so I didn’t care about it being a little cloudy. Now that I think about it, I rarely care.

Once the stock is cold, you can easily remove the solidified fat from the top.

Store in the refrigerator for up to four days, or freeze for long-term storage.

Use as needed.

Enjoy!

 
Notes:
1. You can use this recipe to make other types of stock, like chicken or beef. Just use those meats and bones in lieu of the turkey. For example, you can use a cut-up roasted deli chicken to make chicken stock, or use cut-up beef back ribs (roasted just like the turkey) to make beef stock. When making beef stock, I would add 2 tablespoons of tomato paste for added richness.
2. If you don’t have a pressure cooker, just use a large covered stock pot. Bring it just barely to a boil, then move the covered pot to a 180-degree oven for six hours. There is no need to stir or tend it at all.

 
 

Printable Recipe

Pressure Cooker Turkey Stock

See post on patiodaddio’s site!
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Prep Time:

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Difficulty: Easy

Servings: 36

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Description

Here’s a much easier way to make a great quality stock in a fraction of the time that it typically requires. This recipe will also work well with other kinds of stock.

Ingredients

  • 1 package Turkey Wings (about Three Pounds)
  • 3 whole Large Carrots
  • 3 stalks Celery
  • 1 whole Medium Yellow Onion (or Two Small)
  • 10 sprigs Thyme
  • 2 whole Bay Leaves
  • 1 Tablespoon Garlic, Minced
  • ½ teaspoons Black Peppercorns, Whole
  • 3 quarts Water, Cold

Preparation Instructions

Preheat your oven to 350 degrees.

Using a cleaver or large knife, carefully cut each wing at each joint. I discard the tips.

Season the wing pieces with kosher salt and pepper.

Roast the turkey parts on a sheet pan for 90 minutes, then remove them from the oven and let cool to room temperature, or refrigerate for up to three days.

In addition to the roasted turkey parts, you’ll need three large carrots, three stalks of celery, one medium (or two small) yellow onion, ten sprigs of thyme, two bay leaves, a tablespoon of minced garlic, half a teaspoon of black peppercorns, and three quarts of cold water.

Clean the carrots (there’s no need to peel them), celery, and peel the onions.

Rough chop all of the vegetables. The size doesn’t really matter, just chop them up.

Dump everything in your pressure cooker.

Add the water.

You want to just barely cover the ingredients, so add more or less water as needed.

Seal your pressure cooker per the directions, and bring to 15 pounds of pressure.

Reduce the heat as needed to maintain a pressure of 15 pounds and cook for 45 minutes.

Remove the cooker from the heat and let it cool until the pressure is completely relieved.

Open the cooker and remove the large pieces of meat, bone and vegetables with a large slotted spoon.

Filter the stock through a very fine strainer and cool immediately. If you want a clearer stock, filter it through a colander that is lined with a clean kitchen towel. I used this batch to make gravy, so I didn’t care about it being a little cloudy. Now that I think about it, I rarely care.

Once the stock is cold, you can easily remove the solidified fat from the top.

Store in the refrigerator for up to four days, or freeze for long-term storage.

Use as needed.

Enjoy!

Notes:

* You can use this recipe to make other types of stock, like chicken or beef. Just use those meats and bones in lieu of the turkey. For example, you can use a cut-up roasted deli chicken to make chicken stock, or use cut-up beef back ribs (roasted just like the turkey) to make beef stock. When making beef stock I would add 2 tablespoons of tomato paste for added richness.

* If you don’t have a pressure cooker, just use a large covered stock pot. Bring it just barely to a boil, then move the covered pot to a 180-degree oven for six hours. There is no need to stir or tend it at all.

 
 
_______________________________________

John Dawson has always been one of our favorite men here at Tasty Kitchen. His blog, Patio Daddio BBQ is a great resource for great recipes of every kind. Go visit his site for good food, equipment reviews, cooking competitions, video clips, and occasional photos of his lovely family.

 

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Sauerkraut and Pork

Posted by in Step-by-Step Recipes

I’d like to welcome John Dawson, also known as Patio Daddio, as a new contributor to the Tasty Kitchen Blog. We’re happy to have a brave dude among our ranks. Welcome, John! –Ree

 
Tasty Kitchen Blog: Sauerkraut and Pork. Guest post and recipe from John Dawson of Patio Daddio BBQ.

 
This is one of those recipes.

There are certain family recipes that, by the mere smell of them cooking, bring back fond family memories. For me, and I suspect for most, they are the kinds of hearty meals that you eagerly anticipate all day. They evoke thoughts of certain seasons, holidays, or just great times with family and friends. This is such a recipe. There is something magical that happens in that Dutch oven. The whole house fills with an incredible aroma that immediately makes me think of my childhood with my maternal grandparents. And now that I have my own family I am passing the love down the line.

Sauerkraut and Pork isn’t at all sexy, but what it lacks in fancy schmancy ingredients and visual appeal it more than makes up for in flavor and pure comfort food bliss. It’s simply pork shoulder that is braised in sauerkraut, applesauce and onions. That’s it! It’s simple rustic peasant food that couldn’t really be simpler or better.

Alright, that’s enough back-story. Let’s make some magic.

 
 
 
Tasty Kitchen Blog: Sauerkraut and Pork. Guest post and recipe from John Dawson of Patio Daddio BBQ.

You’ll need bone-in (important) country-style pork ribs, sauerkraut, applesauce, onions, chicken broth, oil, kosher salt and pepper. You also need a large, heavy, and covered Dutch oven.

Preheat your oven to 325 degrees.

 
 
 
Tasty Kitchen Blog: Sauerkraut and Pork. Guest post and recipe from John Dawson of Patio Daddio BBQ.

Season the pork with salt. You don’t need too much because there’s plenty in the kraut.

 
 
 
Tasty Kitchen Blog: Sauerkraut and Pork. Guest post and recipe from John Dawson of Patio Daddio BBQ.

Season liberally with fresh ground coarse black pepper.

 
 
 
Tasty Kitchen Blog: Sauerkraut and Pork. Guest post and recipe from John Dawson of Patio Daddio BBQ.

Peel and quarter the onions.

 
 
 
Tasty Kitchen Blog: Sauerkraut and Pork. Guest post and recipe from John Dawson of Patio Daddio BBQ.

Heat your Dutch oven over medium-high heat, add and heat the oil, then add two or three of the pork pieces. You don’t want to crowd the pan, so work in batches.

 
 
 
Tasty Kitchen Blog: Sauerkraut and Pork. Guest post and recipe from John Dawson of Patio Daddio BBQ.

Cook the pork until it is nicely browned on one side, about two minutes. Flip them over and cook another two minutes, or until the other side is nicely seared. Repeat the searing for the remaining pork.

 
 
 
Tasty Kitchen Blog: Sauerkraut and Pork. Guest post and recipe from John Dawson of Patio Daddio BBQ.

Turn off the heat, remove the pork to a plate, and set aside.

 
 
 
Tasty Kitchen Blog: Sauerkraut and Pork. Guest post and recipe from John Dawson of Patio Daddio BBQ.

Add the applesauce to the pan. Stir to deglaze it.

 
 
 
Tasty Kitchen Blog: Sauerkraut and Pork. Guest post and recipe from John Dawson of Patio Daddio BBQ.

Drain about half of the juice from the sauerkraut. Add it to the pan and stir to incorporate it with the applesauce.

 
 
 
Tasty Kitchen Blog: Sauerkraut and Pork. Guest post and recipe from John Dawson of Patio Daddio BBQ.

Arrange the pork on top of the sauerkraut and applesauce mixture. It’s okay to sort of cram them in there if need be, but try to keep them from being completely submerged.

 
 
 
Tasty Kitchen Blog: Sauerkraut and Pork. Guest post and recipe from John Dawson of Patio Daddio BBQ.

Arrange the onions on top of the pork.

Cover and bake at 325 degrees for an hour and a half.

 
 
 
Tasty Kitchen Blog: Sauerkraut and Pork. Guest post and recipe from John Dawson of Patio Daddio BBQ.

Check the liquid content and add chicken stock if the top looks at all like it’s starting to get dry. You want to see the sauerkraut just barely under the surface of the liquid.

Cover and continue cooking another hour.

This is where the magic really starts to happen. Soon everyone in the house will be asking when dinner will be ready.

 
 
 
Tasty Kitchen Blog: Sauerkraut and Pork. Guest post and recipe from John Dawson of Patio Daddio BBQ.

Uncover and cook another 30 minutes.

You can use this time to make your favorite plain mashed potatoes.

Another option is to add chicken broth and make dumplings right on top. My grandmother would usually make both, as my sister was a fool for the dumplings.

 
 
 
Tasty Kitchen Blog: Sauerkraut and Pork. Guest post and recipe from John Dawson of Patio Daddio BBQ.

Put a pile of mashed potatoes on a plate, make a well in it, ladle on a bunch of kraut and juice, and top with some of the tender pork and a wedge of onion.

 
 
 
Tasty Kitchen Blog: Sauerkraut and Pork. Guest post and recipe from John Dawson of Patio Daddio BBQ.

Dive in!

 
 

Printable Recipe

Sauerkraut & Pork

4.40 Mitt(s) 22 Rating(s)22 votes, average: 4.40 out of 522 votes, average: 4.40 out of 522 votes, average: 4.40 out of 522 votes, average: 4.40 out of 522 votes, average: 4.40 out of 5

Prep Time:

Cook Time:

Difficulty: Easy

Servings: 8

8
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Print Options

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Content Include description
Include prep time, etc.
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Description

Sauerkraut and pork isn’t at all sexy, but what it lacks in fancy schmancy ingredients and visual appeal it more than makes up for in flavor and pure comfort food bliss. It’s simply pork shoulder that is braised in sauerkraut, applesauce and onions. That’s it! It’s simple rustic peasant food that couldn’t really be simpler or better.

Ingredients

  • 4 pounds Country-style Pork "ribs", Bone-in
  • 2 Tablespoons Canola Oil
  • 3 cups Applesauce, No Sugar Added
  • 2 jars Sauerkraut, 32 Oz Each
  • 2 whole Medium Yellow Onions, Peeled And Quartered
  • Chicken Broth As Needed
  • Kosher Salt And Pepper

Preparation Instructions

Preheat your oven to 325 degrees.

Season the pork with salt (lightly) and pepper.

Heat your Dutch oven over medium-high heat, add and heat the oil, then add two or three of the pork pieces. You don’t want to crowd the pan, so work in batches.

Cook the pork until it is nicely browned on one side, about two minutes. Flip the pork over and cook another two minutes, or until the other side is nicely seared. Repeat with the remaining pork.

Turn off the heat, remove the pork to a plate, and set aside. Add the applesauce to the pan and stir to deglaze it.

Drain about half of the juice from the sauerkraut. Add it to the pan and stir to incorporate it with the applesauce.

Arrange the pork on top of the sauerkraut and applesauce mixture. It’s okay to sort of cram them in there if need be, but try to keep them from being completely submerged.

Arrange the onions on top of the pork.

Cover and bake at 325 degrees for an hour and a half.

Check the liquid content and add chicken stock if the top looks at all like it’s starting to get dry. You want to see the sauerkraut just barely under the surface of the liquid.

Cover and continue cooking another hour.

Uncover and cook another 30 minutes.

You can use this time to make your favorite plain mashed potatoes. Another option is to add chicken broth and make dumplings right on top.

Put a pile of mashed potatoes on a plate, make a well in it, ladle on a bunch of kraut and juice, and top with some of the tender pork and a wedge of onion.

Dive in!

 
 
_______________________________________

John Dawson has always been one of our favorite men here at Tasty Kitchen. His blog, Patio Daddio BBQ is a great resource for great recipes of every kind. Go visit his site for good food, equipment reviews, cooking competitions, video clips, and occasional photos of his lovely family.