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.