Asian Chicken Stock Pressure Cooker Recipe

Asian Chicken Stock Pressure Cooker Recipe

Ingredients

Makes about 2½ quarts – Cooker: 6- to 8-quart – Time: 30 minutes at HIGH pressure

• 3 pounds chicken drumsticks, bone-in thighs, or wings, or combination
• 1 medium yellow or white onion, cut into wedges
• 10 cloves garlic, peeled and crushed
• 1 bunch green onions, trimmed and cut into 2-inch pieces
• 2 stalks lemongrass (inner white parts only), cut into 3 pieces each
• 12 coin-sized slices fresh ginger, peeled
• 10 cups water, or as needed
• 1 to 2 tablespoons organic chicken Better Than Bouillon

Method

1. In a 6- to 8-quart pressure cooker, combine the chicken parts, onion, garlic, scallions, lemongrass, and ginger
2. Carefully pour in the water to just cover by 2 inches
3. The chicken needs to be entirely covered
4. Close and lock the lid
5. Set the burner heat to high
6. When the cooker reaches HIGH pressure, reduce the burner heat as low as you can and still maintain HIGH pressure
7. Set a timer to cook for 30 minutes
8. Remove the pot from the heat
9. Open the cooker with the Natural Release method; let stand for 15 minutes
10. Be careful of the steam as you remove the lid
11. Set a large colander lined with a double layer of cheesecloth over a large bowl and pour the broth through to strain
12. Transfer the chicken pieces to a plate, let cool, and remove the meat from the bones (it will keep in the fridge for 2 days and the freezer up to 6 months)
13. Discard the skin and bones
14. Press the vegetables to extract all the liquid, then discard the solids
15. Stir the Better Than Bouillon into the hot broth
16. Cool the broth to lukewarm
17. Skim the surface of fat with an oversized spoon
18. Cover with plastic wrap and refrigerate overnight
19. The next day, remove the layer of congealed fat on the surface
20. The stock is ready for use and will keep in an airtight container in the refrigerator up to 4 days or the freezer up to 4 months

Full List of Chicken Recipes
Full List of Asian Recipes

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