11 months ago

How To Make Chicken Stock in 10 Minutes Using A Pressure Cooker

The cold and flu season is here and look-no-further, because here is your remedy!  Homemade chicken broth!  I always keep a stockpile of homemade chicken broth in my freezer, so that when the flu strikes, I can whip up a tasty soup in minutes, using my pressure cooker.

This is a super easy way to make chicken broth!

This recipe uses a roasted chicken (I usually roast a chicken or two the night before for dinner and then make stock the next day with the leftovers), plus whatever vegetable scraps you have on hand.

Don't have a pressure cooker?

I will show you the pressure cooker that I use almost every day that is easy, simple, and safe to use.

Never used one? 

This is a great recipe to get your feet wet and make something super simple and easy that will taste great and can be used for many different recipes, like soups, sauces, or as the liquid for grains.

Let's get started!

Throw the chicken carcass in the pressure cooker with at least two quarts of water.

You can also add 1-2 Cups of food scraps (carrots, onions, garlic, potato skins, celery ends, etc...), plus 1-2 tablespoons of fresh or dried herbs (thyme, rosemary, parsley, or oregano are all good choices) if you have them on hand.

Close and lock the pressure cooker lid.  Set it to 15 lbs. of pressure, which on my pressure cooker is setting #2 (follow the manufacturer's directions for your pressure cooker).

Bring the water up to high pressure, again following the directions for your pressure cooker.  On my pressure cooker, the Fagor Elite, the water has come up to pressure when the little yellow button pops up.

Turn the heat down to simmer and cook at high pressure for ten minutes.  After ten minutes has passed, turn off the heat and let the stock come down from high pressure naturally.

Once your stock has come down from pressure, unlock and remove the lid, tilting away from you, as the steam will be really hot!

Strain your broth and discard the chicken, bones, and any food scraps you used.

Now your broth is done! 

You can add salt and pepper to taste if needed.  I like to use the Himala Sea Salt and Pepper, as Himalayan Sea Salt has over 80 trace minerals that are beneficial for your body!  If you are interested in a great article about some of the benefits of Himalayan Sea Salt, check out this article from Skinny With Fiber.

How do you make homemade broth?  Do you use a pressure cooker?  I would LOVE to hear from you in the comments below!

 

Stay healthy!

~Mozey

P.S.  Below is a recipe card for your convenience.  Print it out and add to your recipe binder!

 

*This post contains affiliate links.  For more information, please read my full Disclosure Policy.

How to make chicken stock in 10 minutes using a pressure cooker

How to make chicken stock in 10 minutes using a pressure cooker

Ingredients

  • 1 Left-over roasted chicken from a 3-4 lb. bird (carcass, left-over meat, any bones, etc...)
  • 2 quarts filtered water
  • Optional:
  • 1-2 C of vegetable scraps: carrots, celery, potatoes and/or skins, onions, garlic, etc...
  • Fresh or dried herbs, such as: thyme, parsley, sage, or rosemary
  • salt & pepper

Instructions

  1. Add the water and the roasted chicken carcass and chicken scraps and bones to the pressure cooker.
  2. Add any vegetables or herbs, if you wish.
  3. Oil the gasket for the lid and insert it into the lid.
  4. Place the lid on the pressure cooker and lock the lid, following the manufacturer's instructions for your particular pressure cooker.
  5. Note: I use the Elite pressure cooker by Fagor. It has two settings, 1/Low=8 lbs. of pressure and setting 2/High=15 lbs. of pressure.
  6. Set the pressure cooker to the 2/High setting, or 15 lbs. of pressure.
  7. Bring up to pressure, lower the heat, and cook at pressure for 10 minutes.
  8. After 10 minutes, turn off the heat, and let the pressure come down naturally (natural pressure release).
  9. Open the lid, tilting it away from you, because the steam will be hot!
  10. Adjust the flavors, if needed, and use in your favorite soup recipe, or cool to room temperature and freeze for later use! Enjoy!
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