Today I made Turkey Breast. We made the most delicious Turkey club sandwiches with it. I decided to make some stock with the carcass. I tried making it in the instant pot for the first time, it was so fast and easy and I didn’t have to babysit a simmering pot on the stove.

I just put in the carcass and added, carrots, onions, celery, crushed garlic, a bay leaf, parsley, thyme and 10 cups of water. I set the instant pot to 30 minutes and let it naturally release.

After all the steam released, I opened the lid and unplugged the pot and let the stock cool.

I poured the stock through a strainer. I decided to freeze the stock because I wasn’t planning on using it right away.

I wanted to vacuum seal it so this was my method.

I poured the stock into small containers and froze them into cubes.

Once frozen, I was able to seal them in bags. Whenever I need some broth, I’ll just thaw what I need and I have some yummy homemade broth.

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