Lunch: Pressure Cooker Chicken Broth

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.

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

Instructions

In 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.
Remove cooker from heat and allow pressure to drop 5 minutes, then follow manufacturer’s directions for quick release of pressure.
Strain broth through colander into large bowl; discard solids. Strain again through sieve into containers; cool.
Meanwhile, 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.

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