One Hour Rockin’ Chicken Stock
You can use a whole cut up chicken or if want a less costly stock, choose the equivalent weight of chicken backs/necks/feet. Once cooled, this soup never fails to set into a beautiful gelatinous broth full of gut healing goodness. I use the Fagor 8-Quart Duo Pressure Cooker (rated best buy by Cook's Illustrated). OMG, this gadget has changed my life! You get the benefits of all-day cooking in about an hour or less. Bone broth, carnitas, stews, pot roast and even risotto takes minutes to prepare, and dinner is on the table quickly.
Servings 6 people
- 3-4 lbs whole chicken cut into pieces
- 2 carrots coarsely chopped
- 1 celery ribs coarsely chopped
- 1 medium onion coarsely chopped
- handful garlic chopped
- 1 tsp Salt and pepper
- filtered water to cover (up to 2 inches over)
Add chicken nestled in with the vegetables to the cooker.
Cover with filtered water to 2 inches over the bones (but below the max fill line marked on pressure cooker).
Lock the lid into place and bring to high pressure. Adjust the heat to maintain high pressure and cook for 1 hour. Reduce the pressure with the natural release method. Carefully release the lid, tilting it away from you.
If you are stocking your freezer for storage, let cool before proceeding to next step.
Strain and cool. Chop the meat and fat and tendons and reserve. I use the leftover meat/veggies to make a stew for a later meal by adding tomato puree/sauce and or coconut milk and broth.
Store broth in smaller containers for freezer if desired.
You can also use this same recipe with the leftover bones from your roasted or cooked chicken or turkey. Homemade stock is a gold investment for your health.