Pressure Cooker Chicken Broth

Name: Pressure Cooker Chicken Broth
Total time: 7200 s
Cuisine: American
Ingredients: 2.5 lbs chicken scraps (carcasses, bones, skin, scraps of meat) or wings; 1 onion; 5 carrots; 6 celery stalks; handful black peppercorns

Jon Valdez @cook_4394621

Germany

The pressure cooker is kind of the antithesis of the slow cooker. So it speeds up what is usually an all day process into 15 minutes of prep and two hours of cooking. You can use any kitchen scraps you want for this. Raw carcasses, leftovers bones from a roast chicken, veggies that are close to getting tossed in the compost pile. If you don't have scraps wings will work fine too, or go ask your local butcher for carcasses, he may just give them to you. Theres very little else in this recipe. Since were making stock in bulk, we keep it simple. This ensures usability in any recipe.

Jon Valdez @cook_4394621

Saved

Ingredients

120 mins

2.5 lbschicken scraps (carcasses, bones, skin, scraps of meat) or wings
1onion
5carrots
6celery stalks
handfulblack peppercorns

Saved

Steps

120 mins

1

Collect your ingredients in your pressure cooker: chicken scraps
2

All your veggies can be cut into big chunks. Celery
3

You don't even need to peel the carrots, i do recommend still washing them though.
4

The onion can be chopped into eight sections. You only have to peel off the outermost papery layer
5

This is how much a handful of peppercorns is.
6

Add water to cover the ingredients
Don't fill over your pressure cookers max fill line
7

Put pressure cooker ovee high heat and set the valve to the highest setting.
8

When the pressure cooker is ready you will hear a constant stream of steam. Now start your timer for one hour.
9

After 1 hour remove the pressure cooker from the heat and allow to drop pressure naturally by leaving the valve at the highest setting. Should take about another hour.
10

Strain the broth through a fine mesh strainer. Discard solids.
11

Put cheesecloth or paper towel on top of mesh then strain again. You can see some of the gunk you're keeping out of you broth.
12

Cover and refrigerate overnight.
13

The next day remove the broth from the fridge. You'll notice the fat has risen to the surface and formed a nice layer.
14

Using a spoon remove the layer of solidified fat. If you want you can keep the fat. It works really well as a cooking fat for starches (rice, roast potatoes, toast).
15

You can refrigerate the broth for up to 4 days or dreeze for about a month.