Pressure Cooker Chicken Stock from Bones

I’m sure you know that old saying “make lemonade from lemons”, well when you finish that roasted chicken from the grocery store do not throw out the bones. Save the carcasses and scraps from trimming chicken breasts to make a deep flavored chicken bone broth with tons of umami and a wonderful mouth feel that you will never get from canned chicken broth.

Ingredients

5 lbs Chicken Bones (see note)

1 Yellow Onion (roughly chopped)

1 Medium Carrot (peeled & cut into 2” pieces)

1 Large Celery Stalk (roughly diced)

2 Cloves Garlic

2 Sprigs Fresh Thyme

1 Sprig Fresh Parsley

2 TBS Tomato Paste

1 TBS White Miso

1 ½ tsp Anchovy Paste

Optional:

2 Cinnamon Sticks

2 Star Anise

 

Directions

1.    Place all ingredients into the pressure cooker and add enough water to bring the level to the pressure cookers maximum fill line. The optional cinnamon stick and star anis give it the flavor of Vietnamese pho broth. Do not exceed this line even if some of the solids are not submerged.

2.    Close the pressure cooker securely and bring up to high pressure – you’ll see steam coming out of the vent. Lower the temperature to medium and cook for 1 ½ hours. Allow the pressure cooker to cool down naturally. Taste for salt.

3.    Open the cooker and drain the stock through a fine-mesh strainer.

4.    Skim off the layer of fat at the top or allow to cool in the refrigerator and remove the solid fat cap.

5.    Portion stock and refrigerate or freeze until needed.

 

Make chicken soup

1.    After you drain the stock, remove the carrots and cut into small pieces and place into a medium saucepan.

2.    Go through the solids and remove any pieces of chicken and shred them into the pot with the carrots.

3.    Add 4 cups of the stock you just made.

4.    Cook ½ lb of noodles (any kind) in salted water until aldente, drain, then add them to the soup and serve with a loaf of nice crusty bread.

Print Recipe: Pressure Cooker Chicken Broth from Bones 

NOTE: Use any combination of chicken carcasses from roasted chickens, scraps from trimming chickens, necks, wings, backs saved from prior meals.

#chickenbroth #pressurecooker #bonebroth

Copyright © 2020 by Nicholas Verna. All Rights Reserved. No part of this recipe may be reproduced in any form or by any electronic or mechanical means including information storage and retrieval systems without written permission from the author.

Roasted Sweet Potato with Oriental BBQ Chicken

The inspiration for this dish came from some leftover rotisserie chicken and a sweet potato. What resulted was a sweet and savory dinner treat that has the salty notes of oriental BBQ, a hint of spiciness and the sweetness of oven roasted sweet potato.

Makes 2 Servings

Ingredients

1 Lg. (~1 lb.) Sweet Potato

1 TBS Extra Virgin Olive Oil

½ tsp Kosher Salt

1 C Leftover Roasted Chicken (cubed)

½ Cup Chinese BBQ Sauce (See below)

½ Cup Shredded Colby Jack Cheese

 

Chinese BBQ Sauce

1 TBS Extra Virgin Olive Oil

2 Cloves Garlic (minced)

¼ C Chicken Broth

¼ C Sweet Chili Sauce

1 TBS Low Sodium Soy Sauce

1 tsp Corn Starch

1 TBS Water

 

Directions

1.    Preheat oven to 425°F

2.    Wash the sweet potato. Cut two steaks out of the sweet potato by cutting off the top and bottom then cutting it in half (see photo). Coat the potato slices with the olive oil then sprinkle with the salt. Place it on aluminum foil on a baking sheet and place it in the preheated oven. Cook for 25 minutes or until fork tender.

3.    While the potato is cooking, make the Chinese BBQ Sauce. Heat the olive oil in a medium pot over medium heat until shimmering. Add the diced garlic and cook for 30 seconds stirring constantly. Immediately add the chicken stock, sweet chili sauce and soy sauce. Bring to a simmer. Mix the cornstarch with the water and add to the BBQ sauce. Stir until thickened.

4.    Add the diced chicken to the BBQ sauce and bring back to a simmer.

5.    Spoon the chicken onto the baked sweet potato steaks and top with the shredded Colby Jack cheese.

6.    Return to the oven and bake until the cheese melts.

7.    Serve immediately.

To print this recipe go to Roasted Sweet Potato with Oriental BBQ Chicken

Copyright © 2020 by Nicholas Verna. All Rights Reserved. No part of this recipe may be reproduced in any form or by any electronic or mechanical means including information storage and retrieval systems without written permission from the author..