Chicken Broth

Name: Chicken Broth
Ingredients: 3 pounds chicken parts, such as backs, necks, and wing tips; 1 medium-size carrot, coarsely chopped; 1 small yellow or white onion, coarsely chopped; 1 celery rib with top, coarsely chopped; 6 sprigs fresh flat-leaf parsley; 2 sprigs fresh thyme, or 1/4 teaspoon dried; 10 cups water

7 ingredients

12 steps

Ingredients

3 pounds chicken parts, such as backs, necks, and wing tips
1 medium-size carrot, coarsely chopped
1 small yellow or white onion, coarsely chopped
1 celery rib with top, coarsely chopped
6 sprigs fresh flat-leaf parsley
2 sprigs fresh thyme, or 1/4 teaspoon dried
10 cups water

Directions

1

Place all the ingredients in the pressure cooker.
2

Lock on the lid and bring to pressure over high heat about 18 minutes.
3

Reduce the heat to medium-low and cook for 20 minutes.
4

Remove from the heat and let sit for 15 minutes to finish cooking.
5

With the steam vent pointed away from your face, gently release any remaining pressure.
6

Let cool enough to handle.
7

Drain the broth through a fine-mesh sieve into a bowl.
8

Discard the solids.
9

Let the broth cool completely.
10

Skim the fat off the top and use right away.
11

Or refrigerate, covered, for up to 10 days or freeze for up to 6 months.
12

Remove the fat before using.