Pressure Cooker Chicken Broth

Name: Pressure Cooker Chicken Broth
Cook time: 15 min
Total time: 15 min
Yield: 1 c.
Ingredients: 1 whole chicken; 2 carrots; 1 stalk celery; 1 medium onion; 6 sprig parsley; 1 clove garlic; 1/2 tsp. dried thyme; 1/2 bay leaf; 4 c. water

Published: Aug 22, 2008

Yields:

1 c.

Cook Time:

15 mins

Total Time:

15 mins

Cal/Serv:

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Nothing beats the flavor of homemade chicken broth. Make it in large batches and freeze in sturdy containers for up to four months. Our recipe has an added bonus: The cooked chicken can be used in casseroles and salads.

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Ingredients

1 whole chicken
2 carrots
1 stalk celery
1 medium onion
6 sprig parsley
1 clove garlic
1/2 tsp. dried thyme
1/2 bay leaf
4 cups water

Directions

1. Step 1In 6-quart pressure cooker, combine chicken, chicken neck, carrots, celery, onion, parsley, garlic, thyme, bay leaf, and 4 cups water. Following manufacturer’s directions, cover pressure cooker and bring up to high pressure (15 pounds). Cook 15 minutes.
2. Step 2Remove cooker from heat and allow pressure to drop 5 minutes, then follow manufacturer’s directions for quick release of pressure.
3. Step 3Strain broth through colander into large bowl; discard solids. Strain again through sieve into containers; cool.
4. Step 4Meanwhile, remove skin and bones from chicken; discard. (Reserve chicken for another use.) Cover broth and refrigerate to use within 3 days, or freeze up to 4 months. To use, skim and discard fat from surface of broth. Makes about 5 1⁄2 cups or 6 first-course servings.
  
  Nutritional information is based on one cup.