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.
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
- Place water and salt in the pressure cooker. Turn the temperature to high.
- Place a rack in the bottom of the cooker. Put the chicken and whatever other seasonings and veggies you desire.
- Close the pressure cooker and wait for it to reach pressure.
- Once it is at pressure (rocking), turn the temperature down to medium and start the timer. Cook at pressure for 45 minutes.
- At the end of the time, take the pressure cooker off the heat. Allow the pressure to release on its own or quick release.
- Pour broth through a strainer.
- 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.
- 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.
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