Sep 26 2012

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Easy and Quick Chicken Broth (Use those chicken bones and save money)

homemade-chicken-broth Easy and Quick Chicken Broth

Chicken broth is easy and frugal

I make my own chicken broth whenever I roast (crockpot cook) a whole chicken. Making my own broth is easy and uses what I already have–making it frugal too. Plus, it’s simple to adjust the recipe for taste and health preferences.

Chicken broth is quick in a pressure cooker

I make chicken broth quickly by using my pressure cooker. (I use this pressure cooker*.) It it possible to boil chicken bones on the stove in a big pot, but I’m a fan of quicker. If you’re not familiar with using a pressure cooker, check out my other posts here and here. If you have any questions about using a pressure cooker, please leave a comment below. I’d be glad to help further your understanding–and use–of the pressure cooker.

Easy and Quick Chicken Broth

I normally use 2 tsp salt with 2 quarts. I use this as a base for chicken soup. I pick the remaining meat off the chicken, cut up whatever veggies were left over from the previous meal, and add more as needed. I don't add more seasoning other than that because the roasted chicken from the night before usually has enough. Enjoy.


  • 2 quarts water
  • 1-2 tsp. salt
  • (optional) other seasonings as desired
  • 1 chicken or chicken carcass
  • (optional) carrots, celery, onion, garlic as desired


  1. Place water and salt in the pressure cooker. Turn the temperature to high.
  2. Place a rack in the bottom of the cooker. Put the chicken and whatever other seasonings and veggies you desire.
  3. Close the pressure cooker and wait for it to reach pressure.
  4. Once it is at pressure (rocking), turn the temperature down to medium and start the timer. Cook at pressure for 45 minutes.
  5. At the end of the time, take the pressure cooker off the heat. Allow the pressure to release on its own or quick release.
  6. Pour broth through a strainer.
  7. Allow the broth and chicken (and veggies) to cool. The fat will rise to the top and hardened as it gets cold. Remove fat for a leaner broth.
  8. Keep the broth in the refrigerator or freeze for later.

Use chicken broth to make soup

I use chicken broth to make chicken soup. I keep the drippings from the roast–drippings are packed with flavor. The drippings form a gelatin in the refrigerator and fat forms at the top. Once the fat hardens on top, it’s easy to remove it or reuse it (as I did) to sauté onions and celery before adding the broth.

Chicken broth is healthy

As the weather gets colder, there’s nothing better than a nice homemade soup to warm the body and to keep healthy. Chicken broth/chicken soup really does help fight the common cold according to some researchers. It’s good to know there’s medicine that tastes good to the last drop.

Since I fill up my pressure cooker to the top notch, there’s often leftovers for the next day. Next-day soup is always better.


Note: This page contains affiliate links.  If you choose to purchase products mentioned on this page, I do benefit–at no extra charge to you. My intention is to bring to your attention products I support and recommend.

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