Pressure Cooker Chicken Stock Recipe2017-11-04
- Yield : 6 cups
- Servings : 6-8
- Prep Time : 10m
- Cook Time : 30m
- Ready In : 40m
Pressure cooker chicken stock recipe. Very healthy and useful chicken stick with vegetables cooked in the pressure cooker. If you like chicken stock, try to prepare Asain Chicken Stock
Pressure Cooker Asian Chicken Stock Recipe
This chicken stock is so delicious and easy to prepare
Makes 1½ quarts (1½ L)
Ingredients: 3 pounds (1.44 kg) chicken drumsticks, bone-in-thighs, chicken wings, or combination, 1 medium yellow onion, peeled and cut into wedges, 10 cloves garlic, peeled and crushed, 1 bunch green onion, trimmed and cut into 2-inch (5 cm) pieces, 2 stalks lemongrass (white parts only), cut into 3 pieces each, 12 slices fresh ginger, peeled, 10 cups (2.5 L) water, 1-2 tablespoons organic chicken Better Than Bouillon
Instructions: In a 6-8 quart (6-8 L) pressure cooker, combine the chicken parts, onion wedges, crushed garlic, green onions, lemongrass, and ginger. Pout in the water, to cover by 2 inches (5 cm). Stir well.
Close pressure cooker and lock the lid. Set burner heat to high pressure. When the cooker reaches high pressure, reduce heat to low. Set timer to cook for 30 minutes.
Remove the pot from the heat. Open pressure cooker, using the Natural Release method. Set aside and allow to cool 15 minutes. Set a large colander lined with cheesecloth over a large bowl.Pour chicken broth through to strain.
Transfer cooked chicken pieces to a plate, cool, then remove the meat from the bones. Discard the skins and bones. Press cooked vegetables to extract all the liquid, then discard the solids.
Stir organic chicken Better Than Bouillon into the hot chicken broth. set aside and cool to lukewarm. Skim fat, using an oversized spoon. Wrap with plastic wrap and refrigerate overnight.
Remove chicken stock from the refrigerator. Remove the layer of congealed fat on the surface. Chicken stock is ready to use. use it for your favorite soups or stews. Enjoy!
Pressure Cooker Chicken Stock Recipe
- 2 pounds (960 g) chicken backs, necks, wings
- 1 large yellow onion, peeled and quartered
- 2 ribs celery with leaves, chunked
- 7-8 cups (2L) water
- 2 tablespoons cider vinegar
- 10 sprugs fresh parsley
- 6 black peppercorns
In a 6-8-quart (6-8 L) pressure cooker, combine the chicken pieces, quartered onion, and celery. Pour in the water to cover 2 inches (5 cm). Stir in cider vinegar, parsley, and peppercorns.
Close pressure cooker and lock the lid. Set burner heat to high pressure. When cooker reaches high pressure, reduce heat to low. Set timer to cook for 30 minutes.
Remove the pot from the heat. Open pressure cooker, using the Naturel Release method. Let stand for 25 minutes.
Set a large colander lined with a double layer of cheesecloth over a large bowl. Pour the broth through the strain.
Press cooked vegetables to extract all the liquid. Discard the solids and cool to lukewarm. Skim fat, using an oversized spoon. Wrap with plastic wrap and refrigerate overnight.
Remove chicken stock from refrigerator. Remove the layer of congealed fat from the surface. Chicken stock is ready to use.
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This information is per serving.