Chicken Broth!

We had a roast chicken today for our Sunday dinner. So after dinner, I deboned the chicken and threw the carcass into the electric pressure cooker. I filled it about 3/4 with water and added quartered onions, large chunks of celery, some fresh parsley, and about two cups of halved baby carrots. No salt, but a little pepper. And in 40 minutes? I had some wonderful chicken broth!

It used to take me hours to make chicken broth, so to do able to do this in about 40 minutes was wonderful! And it tastes delicious!

I cooled the container down by putting it into the sink filled with ice and water, then put it in the fridge for the fat to rise to the surface. Tomorrow, I'll remove the layer of fat and then put it into quart containers. I'm thinking that it looks like about 3 quarts of broth.

I can't do beef broth in the cooker because I use pounds of really large beef bones, so I just roast everything in the oven for my broth and beef stock. But I'm going to try making vegetable broth. 40 minutes was all it took! Wow!

Canned chicken broth in the grocery store costs a small fortune these days.

I used to always make my own chicken broth, but at some point stopped. Not sure why, probably out of laziness and the lack of cooking space available in my other apartment.  Now that I've moved and have tons more counter space anda actual room to chop things, I find that I'm getting back into wanting to cook again.

You are right! There is nothing better than homemade!  And the best thing is that you are in control of the amount of salt that goes into the dish.

Try freezing some broth into ice cube trays.  When you want to add just a bit of flavour to a dish, you can pop in one or 2 cubes.