{"id":2604,"date":"2024-11-19T17:10:11","date_gmt":"2024-11-19T23:10:11","guid":{"rendered":"https:\/\/dmentd.com\/blog\/?p=2604"},"modified":"2024-11-19T17:16:04","modified_gmt":"2024-11-19T23:16:04","slug":"chicken-stock-instant-pot-gonzo","status":"publish","type":"post","link":"https:\/\/dmentd.com\/blog\/chicken-stock-instant-pot-gonzo","title":{"rendered":"Chicken Stock (Instant Pot) &#8211; GonzO"},"content":{"rendered":"\n<ul class=\"wp-block-list\">\n<li>1 chicken breast (or 4 chicken strips) (cut into chunks)<\/li>\n\n\n\n<li>Chicken bones (4 chicken breast frames, chicken feet, or enough random chicken bones to reach the 12 C line in an Instant Pot)<\/li>\n\n\n\n<li>1 LG onion (peeled and finely chopped) (use the peels as well)<\/li>\n\n\n\n<li>1 whole bulb of garlic (peeled and finely chopped) (use the peels as well)<\/li>\n\n\n\n<li>1 green bell pepper (finely chopped)<\/li>\n\n\n\n<li>6-10 shishito\/peppericini\/other non-spicy peppers of your choosing (finely chopped)<\/li>\n\n\n\n<li>4-6 sprigs fresh thyme<\/li>\n\n\n\n<li>Parsley (healthy amount)<\/li>\n\n\n\n<li>2 fresh (6 dry) bay leaf<\/li>\n\n\n\n<li>1 heaping TBS Fly By Jing Sichuan Chili Crisp (or other spicy chili oilwith seeds\/solids)<\/li>\n\n\n\n<li>1 TBS salt<\/li>\n\n\n\n<li>1 TBS peppercorns<\/li>\n\n\n\n<li>Water<\/li>\n\n\n\n<li>Vinegar<\/li>\n<\/ul>\n\n\n\n<ol class=\"wp-block-list\">\n<li>If so desired, use a food processor to break down the onion, garlic and peppers to maximize surface area.<\/li>\n\n\n\n<li>Add all ingredients except water and vinegar to a minimum 8 QT Instant Pot. The total volume should just reach the 12 C line of the pot.<\/li>\n\n\n\n<li>Add water, making note of how much you use, to just top the volume of ingredients (again, to the 12 C line of the pot).<\/li>\n\n\n\n<li>Add vinegar to a ratio of 1 TSP per C of water (e.g. \u00bc C vinegar to 12 C water).<\/li>\n\n\n\n<li>Set the Instant Pot to manual, 180 Minutes, high-pressure. Natural release &#8211; 30 minutes.<\/li>\n\n\n\n<li>Strain through a fine mesh into one pot, and then strain again (through a finer mesh, if you have it) back into the original cleaned and rinsed pot.<\/li>\n\n\n\n<li>Add salt\/pepper\/cajun spice sparingly after, to taste.<\/li>\n\n\n\n<li>Pour into four 1 QT mason jars, leaving 1\u00bd&#8221; of space.<\/li>\n\n\n\n<li>Use immediately or freeze.<\/li>\n<\/ol>\n\n\n\n<p>Yields ~ 3QT of stock.<\/p>\n","protected":false},"excerpt":{"rendered":"<p>Yields ~ 3QT of stock.<\/p>\n","protected":false},"author":2,"featured_media":0,"comment_status":"closed","ping_status":"","sticky":false,"template":"","format":"standard","meta":{"_jetpack_memberships_contains_paid_content":false,"footnotes":""},"categories":[4],"tags":[],"class_list":["post-2604","post","type-post","status-publish","format-standard","hentry","category-recipes"],"jetpack_featured_media_url":"","jetpack_sharing_enabled":true,"_links":{"self":[{"href":"https:\/\/dmentd.com\/blog\/wp-json\/wp\/v2\/posts\/2604","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/dmentd.com\/blog\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/dmentd.com\/blog\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/dmentd.com\/blog\/wp-json\/wp\/v2\/users\/2"}],"replies":[{"embeddable":true,"href":"https:\/\/dmentd.com\/blog\/wp-json\/wp\/v2\/comments?post=2604"}],"version-history":[{"count":7,"href":"https:\/\/dmentd.com\/blog\/wp-json\/wp\/v2\/posts\/2604\/revisions"}],"predecessor-version":[{"id":2611,"href":"https:\/\/dmentd.com\/blog\/wp-json\/wp\/v2\/posts\/2604\/revisions\/2611"}],"wp:attachment":[{"href":"https:\/\/dmentd.com\/blog\/wp-json\/wp\/v2\/media?parent=2604"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/dmentd.com\/blog\/wp-json\/wp\/v2\/categories?post=2604"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/dmentd.com\/blog\/wp-json\/wp\/v2\/tags?post=2604"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}