*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-)Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
Great idea never occurred to me to use my pressure cooker for this. What a time saver! Suggestion for freezing - - after it has cooled gather several small plastic containers. Measure out 1 cup of stock into each container and place them in the freezer. The next day after they have all frozen pop the the frozen "puck" out of the plastic container and put them all into a ziploc freezer bag. So when you need chicken stock you just grab as many "cups" as you need out of the plastic bag that is in the freezer! Using this method has encouraged me to use chicken stock in place of water for cooking veggies etc because its so convenient to just grab one out of the freezer!
I absolutely LOVE my pressure cooker and use it all the time. And I use chicken stock in many different recipes. This is very simular to the recipe I use except I don't use quite as many garlic cloves but it's my personal preference. Thanks for the recipe; more people should use their pressure cookers. It's cost effective and energy effective. And the food that comes out of that pressure cooker - words cannot discribe. They are now safer than ever before and I have been using them for 40 years.
This is a great way to get the chicken carcass out of the refrigerator. I did the recipe exactly as shown got 2 cups of bits and pieces of chicken (went into the freezer) plus a lot of fresh stock which also went into the freezer in one quart freezer bags. I will be using this recipe again and again!
Good broth recipe. Adjust seasonings to your own taste. I find that the best flavor comes when made with a rotisserie ckn carcass. There's an extra flavor when uasing them. I also chop the veggies a little smaller & sautee them for more flavor & throw in the skin. Good flavor there too. Worried about fat? You can always skim broth when it's cooled. I do remove any meat from the carcass before cooking & save it for later use. I recently bought a 71/2 qt. electric pressure cooker from wolfgang & it's great. It's a no brainer!
I am new to this site and found this recipe. I am always using chicken stock but really dislike buying it so I prepared this last night. THIS IS GREAT. I put it in my pressure cooker for about an hour and when I tasted it I was totally blown away. THIS IS MY GO TO RECIPE from now on. Thank you so much for sharing.:)
I actually make my chicken stock the same way and it turns out great every time! Its a very cost effective method and its not at all time consuming. I would use 3-4 cloves of garlic instead of 10 and I use a 1 tsp of oil just to get the look and also a tsp of turmeric. Turmeric give it a lovely color.
I made this exact recipe this morning with a BBQ chix carcus. This is my weekly thing since my husband cannot have luncheon meat. I also added a teas. of tummeric to add a lovely color. I figure by making my own broth it pays for some of the cost of the BBQ chix also very healthy for you.