Pressure Cooker Browned Chicken Broth
I’m a fan of “use it up” chicken broth, where I use the leftovers from roast chicken to make stock. But…I use a lot of chicken broth in my cooking – in soups, sauces, and stews – and sometimes I have to make stock on purpose.
That’s when I head to the store to get random chicken parts. For chicken broth, I want two things: mostly bones, and cheap. Wings work, but they fail the “cheap” test for me – wings are as expensive as chicken breast nowadays. Instead, I look for necks and backs; my grocery store has chicken backs in the freezer for less than a dollar a pound.1
You can toss the bones straight into the pot to make what the French call “white broth” – and I do that often. But, when I have the time, I like the roasted flavor that comes from browning the chicken. I spread the bones out on a rimmed baking sheet, add the garlic and onions that are going in the pot, and roast everything for an hour to get it nice and toasted. It’s not much extra work, and it pays off in a richer flavored broth. 2 Then, everything goes in the pot, and about 2 hours later I have a pot full of broth.
Yes, that’s right, 2 hours later. The timing is 1 hour at high pressure, but the big variable in pressure cooking is the amount of liquid in the pot. And, we want to fill it to the max fill line. Boiling that much water to bring the pot to pressure, and letting it cool down with a natural pressure release take time. Don’t worry – it still takes hours less than a stove top stock, and the results are worth the wait.
Recipe: Pressure Cooker Browned Chicken Broth (with Garlic)
Adapted from: Marco Canora Brodo: A Bone Broth Cookbook
Pressure Cooker Browned Chicken Broth – Time Lapse [YouTube.com]
- 6 quart or larger pressure cooker (I love my electric Instant Pot Duo)
- Fat separator (optional)
- Storage Containers (I use 2 and 4 quart storage)
- If you are freezing the broth, don’t fill the containers right up to the top. (Frozen broth expands – it is mostly water, after all.) I only fill my broth containers 3/4 full before freezing.
- If you have a larger pressure cooker, you can scale up the broth amount; I can squeeze 4 pounds of bones and 3 quarts of water into my new 8 quart Instant Pot, and double it in my massive 12 quart Kuhn Rikon.
What do you think?
Questions? Other ideas? Leave them in the comments section below.
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