Ingredients :
- 2.5 lbs chicken scraps (carcasses, bones, skin, scraps of meat) or wings
- 1 onion
- 5 carrots
- 6 celery stalks
- handful black peppercorns
Method :
- Collect your ingredients in your pressure cooker: chicken scraps
- All your veggies can be cut into big chunks. Celery
- You don"t even need to peel the carrots, i do recommend still washing them though.
- The onion can be chopped into eight sections. You only have to peel off the outermost papery layer
- This is how much a handful of peppercorns is.
- Put pressure cooker ovee high heat and set the valve to the highest setting.
- When the pressure cooker is ready you will hear a constant stream of steam. Now start your timer for one hour.
- After 1 hour remove the pressure cooker from the heat and allow to drop pressure naturally by leaving the valve at the highest setting. Should take about another hour.
- Strain the broth through a fine mesh strainer. Discard solids.
- Put cheesecloth or paper towel on top of mesh then strain again. You can see some of the gunk you"re keeping out of you broth.
- Cover and refrigerate overnight.
- The next day remove the broth from the fridge. You"ll notice the fat has risen to the surface and formed a nice layer.
- Using a spoon remove the layer of solidified fat. If you want you can keep the fat. It works really well as a cooking fat for starches (rice, roast potatoes, toast).
- You can refrigerate the broth for up to 4 days or dreeze for about a month.
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