Pressure Cooker Chicken Broth
Ingredients
- 1 rotisserie chicken bones and skin typically using a Costco chicken
- 3/4 cup baby carrots
- 2 celery stalks rinsed and coarsely chopped
- 4 cloves garlic peeled and cut in half
- 1 medium yellow onion peeled and cut into quarters
- 3 green onions rinsed and coarsely chopped
- 6 cups cold water or just enough to cover chicken and vegetables
- 1 Tablespoon apple cider vinegar
Instructions
- Place rotisserie chicken bones and skin into the pressure cooker pot. Remove the leg bones and put them on the sides make it easier to fit inside if needed.
- Add the vegetables
- If the tray that your rotisserie chicken came in has any remaining juices, be sure to add that to the pot.
- Add apple cider vinegar
- Add cold water, being sure to not go over the maximum volume recommended on your pressure cooker
- Let it sit for about a half hour*
- Set pressure on maximum for your pressure cooker and cook for 120 minutes. If you don't have a pressure cooker, use a slow cooker and cook on low overnight.
- When finished cooking, after a natural release, remove the lid from the pressure cooker.
- My pressure cooker has a saute option that I turn on for about a half hour to condense the chicken broth and reduce the volume
- Allow to cool, then using colander, strain the stock into a large container, like a glass bowl.
- Place in refrigerator overnight. The next day, skim the fat.
- Use the stock for any recipe that calls for it or just sip on it on a cold day like I do!
Notes
* I have read that the acid of the vinegar when the bones/water are still cold helps pull the nutrients out of the bones during the cooking process.
If you started with a rotisserie chicken bones and skin like I do, you probably won't have to salt your broth. If you started with less salty chicken, you may need to add some, but wait until you've finished the cooking process so that you don't overdo it!