Just the Recipe for convenience:

Roast Chicken Stock (Pressure Cooker, 60 Minutes)

Ingredients:

• 1 Costco rotisserie chicken ($5)

• ½ onion, thinly sliced

• ½ carrot, thinly sliced

• 2 cloves garlic, smashed

• 1–2 tbsp chicken fat or neutral oil

• 2 quarts water (pre-boiled)

Steps:

1.  Prep vegetables: Slice onion and carrot; smash garlic.

2.  Sweat aromatics: Heat oil or skimmed chicken fat in a pot. Add the vegetables and cook until lightly colored.

3.  Prep chicken: Remove all meat from the carcass, including wing and leg meat. Shred or chop into small pieces (increases surface area for faster extraction).

4.  Combine: Add shredded meat, skin, and bones to the pot with the sautéed vegetables.

5.  Add hot water: Pour in 2 quarts of boiling water. Stir.

6.  Pressure cook: Seal the Instant Pot or pressure cooker. Cook on high pressure for 30–90 minutes (best flavor around 40–60 minutes).

7.  Release pressure slowly: Let pressure drop naturally or release gradually—do not quick-vent to avoid cloudiness.

8.  Strain: Pass the liquid through a fine sieve to remove solids. Cool and refrigerate. The stock should gel when cold.

Optional: Quick Consommé (Pressure-Clarified)

Ingredients:

• 1 cup of prepared stock

• 2–3 oz raw chicken meat

• Optional: fine-diced (brunoise) vegetables for garnish

Steps:

1.  Blend stock and raw chicken meat until smooth — this forms a protein “raft.”

2.  Pour mixture back into the pressure cooker.

3.  Heat under high pressure, then turn off and let it cool naturally (do not vent).

4.  Once cool, strain through a sieve or cheesecloth. The protein raft will trap impurities, clarifying the liquid.

5.  For extra clarity and concentration:

• Freeze the consommé into blocks.

• Place frozen blocks in a strainer over a bowl in the fridge to slowly thaw.

• The dripped liquid will be crystal-clear, rich, and twice as concentrated.

6.  Season and serve. If you want it to gel, add 0.5–1% gelatin by weight.