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Pressure Cooker Chicken Broth

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  Chicken pieces 1 1⁄2 Pound
  Carrot 1 , sliced
  Water 1 Quart
  Bay leaf 1
  Chicken bouillon cubes 2
  Dried leaf thyme 1⁄4 Teaspoon
  Onion 1 Small, sliced
  Black peppercorns 6
  Celery stalk 1 , sliced
  Salt 1 Teaspoon

Place chicken on a rack in a 4-quart or larger pressure cooker.
Be sure cooker is no more than 2/3 full.
Add remaining ingredients.
Check vent in cooker lid.
Clear vent, if necessary.
Place lid on cooker.
Bring cooker up to 15-pounds pressure, following manufacturer's directions.
Maintain pressure 30 minutes.
Remove cooker from heat.
Cool cooker by running warm water over lid.
Open cooker carefully, following manufacturer's directions.
Remove chicken pieces.
Use for chicken fricassee, crepes or salad.
Line a sieve with cheesecloth.
Strain broth through sieve into a glass container.
Discard vegetables and herbs.
To use immediately, spoon liquid fat from surface of hot broth.
To use later, cool broth at room temperature 30 minutes.
Refrigerate until fat layer solidifies on top.
Remove and discard fat.
Refrigerate, tightly covered, up to 3 days.
For longer storage, freeze in an airtight container, leaving 1-1/2 inches headspace

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Pressure Cooker Chicken Broth Recipe