Whole Chicken Broth Pressure Cooker Recipe

Whole Chicken Broth Pressure Cooker Recipe

Ingredients

Makes about 2 quarts – Cooker: 6- to 8-quart – Time: 40 minutes at HIGH pressure

• 1 (3½-pound) chicken
• 1 large yellow or white onion, cut into quarters
• 1 medium carrot, cut into chunks
• 1 medium tomato, halved
• 2 ribs celery with leaves, cut into chunks
• ½ cup dry white wine
• 8 cups water, or as needed
• 1 sprig fresh flatleaf parsley
• 1 sprig fresh thyme (optional)
• ½ teaspoon black or white peppercorns
• about 1 tablespoon grated peeled fresh ginger.
• sea salt

Method

1. Rinse the chicken and remove the packet of inner parts; discard or save for another use
2. Remove the skin and cut off any extra fatty parts
3. Place the chicken breast side up in a 6- to 8-quart pressure cooker
4. Add the onion, carrot, tomato, and celery
5. Pour in the wine, then enough of the water to just come up to the breast; you want the breast above the liquid so that it can steam
6. Add the parsley, thyme, and ginger
7. Close and lock the lid
8. Set the burner heat to high
9. When the cooker reaches HIGH pressure, reduce the burner heat as low as you can and still maintain HIGH pressure
10. Set a timer to cook for 40 minutes
11. Remove the pot from the heat
12. Open the cooker with the Natural Release method; let stand for 20 minutes
13. Be careful of the steam as you remove the lid
14. Transfer the chicken with a slotted spoon to a plate
15. Let cool, then remove the meat from the carcass
16. Discard the bones and gristle
17. Reserve the meat for soup, salad, curries, or another purpose (it will keep in the fridge for 2 days and the freezer up to 6 months)
18. Set a large colander lined with a double layer of cheesecloth over a large bowl and pour the broth through to strain
19. Press the vegetables to extract all the liquid
20. Discard the solids
21. Cool the broth to lukewarm
22. Skim the surface of any fat with an oversized spoon
23. Season to taste with salt
24. Cover with plastic wrap and refrigerate overnight
25. The next day, remove the layer of congealed fat on the surface
26. The stock is ready for use and will keep in an airtight container in the refrigerator 2 to 3 days or the freezer up to 6 months
27. Mexican Chicken Broth: Add 3 quartered or chopped white or yellow onions and 4 chopped cloves garlic in Step 1 in place of the vegetables, wine, thyme, and ginger
28. Add 1 or 2 small jalapeno peppers, left whole
29. Use the peppercorns and substitute cilantro for the parsley
30. If you have some tomato trimmings or a corncob, you can toss them in

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