There are some distinct advantages to making chicken broth in the pressure cooker. First, there’s no volume lost to evaporation during cooking. Second, the broth comes out clear, not cloudy, because there’s not a chance of its boiling too hard in a moment of inattention. Third, rather than waiting an hour and a half, you have a delicious broth in less than an hour.
Yield : Makes about 10 cups
Ingredients
- 3 pounds chicken parts, such as backs, necks, and wing tips
- 1 medium-size carrot, coarsely chopped
- 1 small yellow or white onion, coarsely chopped
- 1 celery rib with top, coarsely chopped
- 6 sprigs fresh flat-leaf parsley
- 2 sprigs fresh thyme, or ¼ teaspoon dried
- 10 cups water
Directions
1. Place all the ingredients in the pressure cooker. Lock on the lid and bring to pressure over high heat about 18 minutes. Reduce the heat to medium-low and cook for 20 minutes. Remove from the heat and let sit for 15 minutes to finish cooking.
2. With the steam vent pointed away from your face, gently release any remaining pressure. Let cool enough to handle.
3. Drain the broth through a fine-mesh sieve into a bowl. Discard the solids. Let the broth cool completely. Skim the fat off the top and use right away. Or refrigerate, covered, for up to 10 days or freeze for up to 6 months. Remove the fat before using.
Note from Cookstr's Editors
Nutritional information is based on 10 servings.
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