Stock Pot Chicken Broth
Recipe by shereen pavlides
If using the chicken meat to make soup or to consume for another use, DO NOT pressure cook. The time needed to make a flavorful stock will over cook the chicken.
1 (4 pound) whole chicken - tie the legs
4 - 5 celery stalks
4 carrots - peeled
1 large onion
1/2 tablespoon black peppercorns
2 bay leaves
1 small bunch fresh thyme sprigs
1 small bunch Italian parsley with stems
Add chicken into an 8-quart stock pot. Chop the celery, carrots and onions, so they easily fit into the pot. Toss into the pot, along with the remaining ingredients. Pour 16 cups cold water into the pot. Bring to a boil over high heat, then immediately reduce heat to simmer and cook until the chicken is cooked through, about 1 hour. Skim and remove the foam as it rises to the surface while simmering.
Remove the chicken. Let it cool. {Note: continue simmering the broth (covered) while waiting for the chicken to cool}. Shred the chicken meat off the bones. Discard the skin. Return the bones back to the broth. Cover. Continue simmering for 3 hours. Remove from the heat.
{Note: If you’re not making soup with the chicken, save it for another preparation}.
Strain and drain the stock into a large bowl. Discard stock remains from the strainer and line the strainer with cheesecloth and pass the stock a second time through the cheesecloth lined stainer, for a cleaner stock. Season to taste, generously with kosher salt.
{Yields about: 3 quarts broth}.
To Store: Cool and store broth in a tight fitted container and place into the refrigerator for up to 1 week or in a freezer safe container for up to a few months.
{Note: Skim and remove any fat congealed at the top of the stock after refrigerated}.
Pressure Cooker Chicken Stock
Recipe by shereen pavlides
1 whole cooked or roasted chicken carcass
4 - 5 celery stalks
4 carrots - peeled
1 large onion
1/2 tablespoon black peppercorns
2 bay leaves
1 small bunch fresh thyme sprigs
1 small bunch Italian parsley with stems
Add chicken carcass into a 6-quart pressure cooker insert pot. Chop the celery, carrots and onions, so they easily fit into the pot. Toss into the pot, along with the remaining ingredients. Pour cold water into the pot, to fill up to the 2/3 line (inside the pot). Important: Do not exceed the 2/3 line inside the pot.
Pressure cook on HIGH for 1 1/2 hours. Use natural release. Strain and drain the stock into a large bowl. Discard stock remains from the strainer and line the strainer with cheesecloth and pass the stock a second time through the cheesecloth lined stainer, for a cleaner stock. Season to taste, generously with kosher salt.
{Yields about: 3 quarts}.
To Store: Cool and store in a tight fitted container and place into the refrigerator for up to 1 week or in a freezer safe container for up to a few months.
{Note: Skim and remove any fat congealed at the top of the stock after refrigerated}.
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