Pressure Cooker Chicken Broth Recipe by Jon Valdez
Cooking Instructions 120 mins 1 Collect your ingredients in your pressure cooker: chicken scraps 2 All your veggies can be cut into big chunks. Celery 3 You don't even need to peel the carrots, i do recommend still washing them though. 4 The onion can be chopped into eight sections. You only have to peel off the outermost papery layer 5 This is how much a handful of peppercorns is. 6 Add water to cover the ingredients Don't fill over your pressure cookers max fill line 7 Put pressure cooker ovee high heat and set the valve to the highest setting. 8 When the pressure cooker is ready you will hear a constant stream of steam. Now start your timer for one hour. 9 After 1 hour remove the pressure cooker from the heat and allow to drop pressure naturally by leaving the valve at the highest setting. Should take about another hour. 10 Strain the broth through a fine mesh strainer. Discard solids. 11 Put cheesecloth or paper towel on top of mesh then strain again. You can see some of the gunk you're keeping out of you broth. 12 Cover and refrigerate overnight. 13 The next day remove the broth from the fridge. You'll notice the fat has risen to the surface and formed a nice layer. 14 Using a spoon remove the layer of solidified fat. If you want you can keep the fat. It works really well as a cooking fat for starches (rice, roast potatoes, toast). 15 You can refrigerate the broth for up to 4 days or dreeze for about a month. 1 Collect your ingredients in your pressure cooker: chicken scraps 1 Collect your ingredients in your pressure cooker: chicken scraps 2 All your veggies can be cut into big chunks. Celery 2 All your veggies can be cut into big chunks. Celery 3 You don't even need to peel the carrots, i do recommend still washing them though. 3 You don't even need to peel the carrots, i do recommend still washing them though. 4 The onion can be chopped into eight sections. You only have to peel off the outermost papery layer 4 The onion can be chopped into eight sections. You only have to peel off the outermost papery layer 5 This is how much a handful of peppercorns is. 5 This is how much a handful of peppercorns is. 6 Add water to cover the ingredients Don't fill over your pressure cookers max fill line 6 Add water to cover the ingredients Don't fill over your pressure cookers max fill line 7 Put pressure cooker ovee high heat and set the valve to the highest setting. 7 Put pressure cooker ovee high heat and set the valve to the highest setting. 8 When the pressure cooker is ready you will hear a constant stream of steam. Now start your timer for one hour. 8 When the pressure cooker is ready you will hear a constant stream of steam. Now start your timer for one hour. 9 After 1 hour remove the pressure cooker from the heat and allow to drop pressure naturally by leaving the valve at the highest setting. Should take about another hour. 9 After 1 hour remove the pressure cooker from the heat and allow to drop pressure naturally by leaving the valve at the highest setting. Should take about another hour. 10 Strain the broth through a fine mesh strainer. Discard solids. 10 Strain the broth through a fine mesh strainer. Discard solids. 11 Put cheesecloth or paper towel on top of mesh then strain again. You can see some of the gunk you're keeping out of you broth. 11 Put cheesecloth or paper towel on top of mesh then strain again. You can see some of the gunk you're keeping out of you broth. 12 Cover and refrigerate overnight. 12 Cover and refrigerate overnight. 13 The next day remove the broth from the fridge. You'll notice the fat has risen to the surface and formed a nice layer. 13 The next day remove the broth from the fridge. You'll notice the fat has risen to the surface and formed a nice layer. 14 Using a spoon remove the layer of solidified fat. If you want you can keep the fat. It works really well as a cooking fat for starches (rice, roast potatoes, toast). 14 Using a spoon remove the layer of solidified fat. If you want you can keep the fat. It works really well as a cooking fat for starches (rice, roast potatoes, toast). 15 You can refrigerate the broth for up to 4 days or dreeze for about a month. 15 You can refrigerate the broth for up to 4 days or dreeze for about a month. 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