Pressure Cooker Chicken "Bone Broth": Packed with Flavor!
In this episode:
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Learn how to make delicious and nutritious chicken broth from scratch. I am going to use a pressure cooker to shrink this all day task into a fraction of the time! This easy and efficient method will save you time and energy while delivering incredible flavor. You'll never buy store made broth again.
Yields: Approximately 1 gallon of broth
Prep time: 20 minutes
Cook time: 1-2 hours
Ingredients:
Carcass of two chickens (backs, legs, wing tips, etc.)
Optional: Spare pork bones
1-2 large yellow onions, halved
1 head of garlic, halved
2-3 whole carrots
2-3 stalks of celery
Fresh herbs to taste (parsley, oregano, rosemary, etc.)
Dried herbs or aromatics (bay leaves, peppercorns, star anise)
Salt and pepper to taste
1 tsp refined oil
Optional: Final seasoning to taste (fish sauce, vinegar, etc.)
Optional: Gelatin
Roast the bones:
Preheat oven to 400°F (200°C).
Toss chicken and pork bones in oil and spread on a baking sheet.
Roast for 30-45 minutes, or until browned.
Build the broth:
While bones are roasting, place halved onion and garlic face down in the pressure cooker pot. Turn on the sauté function and brown both sides, about 3-5 minutes.
Add dried aromatics to the pot and toast for 1 minute, or until fragrant.
Transfer roasted bones and any accumulated juices to the pressure cooker. Add carrots, celery, and fresh herbs.
Fill the pressure cooker with water to the fill line, ensuring not to overfill. Add salt.
Seal the pressure cooker and cook on high pressure for 45 minutes to 1 hour.
Finish the broth:
Carefully release pressure according to your pressure cooker's instructions.
Strain the broth into a separate pot. Discard the solids or reserve for a second batch of broth (optional).
Optional second batch: Return the bones and any additional aromatics to the pressure cooker. Repeat steps above from the "Build the broth" section.
Optional: To intensify the flavor, reduce the broth by simmering it over medium heat.
Optional: Season the broth to taste with additional salt, vinegar, fish sauce, or other seasonings.
Optional: For a richer broth, dissolve gelatin into the hot broth.
Storage:
Refrigerator: Store broth in an airtight container for up to 5 days.
Freezer: Store broth in an airtight container or freezer bags for up to 3 months.
Canning: If desired, can the broth according to safe canning practices. This will allow for longer storage at room temperature.
Enjoy your homemade chicken broth!
#bonebroth #chickenstock #homecook #homemade
Always in my kitchen
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0:00 Intro
0:17 Stock or Broth?
1:05 Bone Base and Roasting
2:22 Prepare Aromatics
4:19 Pressure Cook!
5:05 Reduce and Adjust Seasoning