Homemade Chicken Stock is so easy with a pressure cooker. Pressure cookers concentrate flavor in less time, which is wonderful when you’re making broth, because nobody wants a watered down, flavorless broth. This broth is anything but watered down. It’s a simple broth flavored with a cast of usual suspects: onion, celery, and carrots. There’s added flavor from spices-marjoram, thyme, and bay leaves-and a flavor bump from concentrated chicken bouillon. That’s it. Dump everything into a pressure cooker, seal it, and cook for a minimum of forty minutes. Forty minutes for chicken broth? Incredible!
We eat rotisserie chicken several times a month. It’s a handy meal for those days when you don’t have time for much cooking, and I’ve slowly become an aficionado for all things rotisserie chicken. [Next time you bring home a rotisserie chicken, try it with apple chutney, rosemary roasted potatoes, or a balsamic vinaigrette salad]. We typically eat a rotisserie chicken meal one night and then I shred and freeze leftovers for other meals (Yummy Chop Suey, BBQ Chicken Quesadilla,or Weeknight Enchiladas Suiza). I freeze the chicken carcass and then come soup time, voila, frozen bones ready to be turned into soup. This seamless process to use the whole chicken has taken awhile to perfect. It helps to label and date the freezer bag so that you know the misshaped horror bag is a rotisserie chicken carcass that sat in your freezer for two years (and then it’s time to toss that bag).
This is a great freezer meal. Grab the freezer bag of chicken goodies (I stuff two carcasses into one bag) and dump the contents into a pressure cooker (no thawing necessary). Wash the vegetables -carrots, a peeled onion, and celery- and chuck them in whole (totally simps prep), sprinkle on the spices, top with 2 quarts of water, toss in the bouillon cubes, seal the pot, and done. It’s a five-minute prep, tops. Forty minutes later, your house smells like a grandmother has been slaving away in the kitchen and you’ve got Homemade Chicken Stock. Not bad coming from something most people toss at the end of dinner. Try using the stock to make Kurdish Lemon Basil Chicken Soup, Peruvian Chicken Noodle Soup, Cock-a-Leekie Soup, or Chicken Pot Pie Soup. You can also change the basic flavor profile and make Homemade Asian Stock, perfect for Curry Chicken Ramen.