When I hear the word broth it triggers a warm feeling of comfort inside me. The smell of broth cooking is just heavenly. It is truly the only thing to consume when you are feeling under the weather. My broth is cooked in the pressure cooker in 65 minutes, I use an electric pressure cooker that has the ability to saute, slow cook and pressure cook.
I use homemade broth for stock over any store brought stock because I know what is actually in the ingredients and store brought stock I have seen contain sugar. I use my stock in a lot of my cooking. I even steam raw greens in stock. I don’t use salt when I make broth, I believe you add it to the stock when you cook with it.
- 1.5 kg whole chicken (3.3lbs) or a combination of chicken necks, feet, wings or drumsticks
- 1 large onion in its skin
- 2 large carrots cut in half washed
- 2 sticks of celery cut in half and washed
- 6 parsley stalks and leaves
- 5 garlic cloves whole
- 2.5 litres of water (2500mls)
- A splash of raw apple cider vinegar or lemon juice (to help release extra nutrients from the bones)
- sea salt (optional)
- Rinse your whole chicken and drain.
- Place all the ingredients in the pressure cooker and add the water. Secure the lid.
- Pressure cook the soon to be broth on high pressure for 65 minutes.
- Once finished, release pressure and cool completely. Carefully remove chicken and vegetables as it will fall apart. Strain the stock through a sieve. I fill glass containers with the stock and place in the freezer. I have seen people freeze in ice cube portions as well. Use the vegetables and chicken for a tasty dish.
- I like to keep the fat in the stock as long as the black grit is removed to have a clean, clear broth. Liquid gold with all the nutrients you need.
- I use an electric pressure and slow cooker in one.