This is probably not the way I should introduce a recipe, but if I’m being honest, I always associate this chicken and pork stock with being sick. Whenever I had a bad cold or didn’t feel well in general, my mom would always serve me this stock as a base for soup. Whenever she made it, she would store some in the freezer for “emergency” times such as these.
Unsurprisingly, this is what I have found myself doing with my toddler (like mama, like daughter). I always have a serving of this stock stored in the freezer for those days when my daughter’s first words to me in the morning are, “Blow nose”. On these mornings, I simply take the frozen stock out of the freezer and put it in the fridge to defrost. It’s usually still pretty frozen at the end of the day, but I just put the whole block of stock in a pot and turn the heat up to medium so it thaws faster. Once it is mostly all liquid, I add some fun pasta noodles and cook them until tender. My toddler loves this soup and I know she is getting lots of nutrition from the stock.
How we easily make the stock
You can add just about anything you want to make this stock – it just depends on what flavor you are looking for. I’m going to share with you the way my mom (and now I) make it.
You start by cleaning and cutting cabbage, carrots, leeks, celery, and potatoes. The smaller you cut the vegetables, the more flavorful your stock will be. You then put all these ingredients in a pressure cooker (you can also use an instant pot). Cooking these in a pressure cooker drastically cuts down on cooking time.
You then start adding the meat to the pressure cooker. You can use any chicken or pork parts you would like! We choose to use chicken thighs and baby back ribs. Once you’ve added your meat of choice to the pressure cooker, add a powdered chicken-flavored bouillon packet and fill the pressure cooker with water.
Next, you place the lid on the pressure cooker, bring it to high pressure, and cook it for just 20 minutes on low. Let the pressure cooker depressurize by using the pressure-release valve. Lastly, you skim the fat and strain the stock. That’s it! You now have flavorful ready-to-serve stock or you have prepped a meal that you can store in your fridge for 3-4 days, or in your freezer for up to 6 months.
Even though soup can be a messy toddler meal, in my eyes, it’s worth it when I see how much she enjoys it and I know how healthy it is for her. I highly recommend using one of these silicone bibs to catch any spills your toddler has. These have saved me from numerous clothing changes!
My mom and I hope you enjoy this recipe! ❤️
Recipe Card
Homemade Chicken and Pork Stock
Description
This chicken and pork stock is flavorful and simple to make. Combine it with any kind of pasta to make some delicious soup. Cook this stock in 20 minutes when you use a pressure cooker (or an instant pot).
Ingredients
Instructions
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Clean and cut the vegetables
The smaller you cut the vegetables the more flavor the stock will have.
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Put the vegetables in the pressure cooker
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Add the 4 pork ribs and 2 chicken thighs
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Add the powdered chicken flavored bouillon and 12 1/2 cups of water
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Place the lid on the pressure cooker and bring to high pressure, then cook on low for 20 minutes
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Let the pressure cooker depressurize by using the pressure-release valve
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Once the pressure has been completely released, skim any fat from the stock and strain
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You may serve the stock immediately or store in your fridge or freezer for future use.
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