This is the universal recipe for stock/bullion, which can be used throughout this blog
- 1-1,5kg (2,2-3.3 lb) of poultry meat (wings and neck of turkey, chicken joint/thigh)
- 2 carrots
- 2 parsley root
- Piece of celeriac
- Piece of leek
- Flat tbsp of salt
- 2-3 bay leaves
- 4 cloves of garlic
- 5 grains of allspice
- 1 tsp of colourful pepper
Add everything into the Instant Pot and fill up with cold water up to the measure of 4L.
Close the lid and change the valve to sealing position. Then set up programme Soup for 50min. When its finished, leave for 10min to release the pressure (NPR). After 10 min open the lid carefully (it might ‘spit’ through the valve).
Take out all the meat, vegetables and spices. Leftover liquid strain through the strainer.
Your bullion is ready. I use two different methods to store the bullion. First, hot bullion pour into jars, close the lid and turn them upside down. When cool down store the jars in the fridge. Second, let it cool down, pour into containers and freeze. Leftover meat you can use as in ingredient to you dumplings filing.
