Monday, March 5, 2012

Pressure Cooker Chicken Broth

I have never made homemade Chicken Broth but always wanted to. Yet it always seemed such a hassle
until I started cooking with a Pressure Cooker and realized how quick and easy it would be. And now that I've made it, I suspect I'll make it from now on. It freezes wonderfully and makes all the difference in the soups I'm making.

Again, if you don't have a pressure cooker, just follow the instructions but place all ingredients in a heavy pot, or Dutch Oven and simmer for two hours. (It'll foam, so you'll want to skim that off at the end)

The best way to go about this I think is to ask you something. Do you serve whole chicken?  Homemade or bought at Costco, or Sam's or Safeway?   Perfect!  Use up all the meat, and save the carcass in the refrigerator. When you're ready to whip up some chicken broth, just do the following.

Ingredients and Method:

1 large sweet onion, peeled and quartered
2 stalks celery, washed and coarsely chopped
2 carrots, washed and coarsely chopped
10 cloves garlic
10 whole peppercorns
4 quarts water (check your pressure cooker for it's fill line)
1 teaspoon salt
1 chicken carcass

Add all ingredients to Cooker.

You could use cheesecloth to tie up the vegetables and spices and make it easier to strain, but
you're gonna have to remove all the chicken bones anyway, so I don't mess with it.

Cover and bring up to pressure. When it begins to steam constantly, turn the heat down to medium low
and let cook for 30 minutes in the Pressure Cooker.

Remove from heat and let cool down slowly. Do not use the "cold-water" method to arrest the cooking.

When it's safe, remove cover, and strain ingredients from broth. Now here's a hint, there will be enough chicken left on the carcass to make soup with, and I wouldn't waste it. Throw out all the bones, and spices and vegetables, but save the chicken pieces for soup. It's cooked already, flavorful, and ready to go. Just refrigerate until you are ready to use.

Pour the broth into a large bowl, cover with plastic wrap, and chill overnight. The following day, remove and skim off all the fat. Divide and freeze into two containers, unless you are using one right away.

A note: I say divide into two bowls, because although it may not be enough broth for a soup, you can add some water with no loss of quality, or even canned broth. This way, your homemade product will last twice as long.


And watch for my two upcoming soup recipes.

1 comment:

The Merlin Menu said...

I got two soups comin' with this broth. Check back in a week or two. You're gonna want to make these.