Pressure Cooker Chicken Bone Broth
The feeling of making homemade broth is the cornerstone of my whole food kitchen. Sure, I could buy it if I wanted, but let me tell you, nothing beats the flavour of homemade. And concentrates, while convenient, are just missing something… I don’t know what it is.
Bone broth simmered over the whole day on the stove is a blessing, but despite being ultra-dedicated to home-cooked whole food in my house, this is something I just can’t quite fit in regularly. I’m almost never at home all day, and I don’t have the capacity to tend to an open flame.
Enter the pressure cooker. I use the Breville Fast Slow Go, and if you follow me on Instagram, you’ll know I use it a lot. It is what makes feeding my family possible. I have converted plenty of you to this machine! It works as both a slow cooker and a pressure cooker. Both yield the same results, but in very different amounts of time.
In this recipe, I make homemade bone broth in 2 hours! The pressure cooker takes time to reach pressure and then release it after the cooking time, so factor that in.
I sometimes add some offcuts of fennel if I have them. Totally optional, but they provide a subtle sweetness and fennel flavour.
I also like to make something similar but different, when I have a whole raw chicken to use, my whole chicken and stock. It’s a little different as I shorten the cook time, only 30 minutes, and what that gives me is moist shredded meat as well as nutrient dense stock (the flavour of which is unmatched!). The broth this delivers is technically more of a meat stock, unlike this recipe which is a bone broth. Both are versions of the same thing, slightly different, both extremely nutritious and delicious. I regularly make and consume both, depending on whether I have just bones or a whole chicken.
Pressure Cooker Chicken Bone Broth
Nothing beats the flavour and nutrition of homemade
Prep time:
15 minutes
Cook time:
2 hours
INGREDIENTS
- 1-1.5kg raw chicken bones (I use 2-3 carcasses and 1 packet of backs, necks or feet)
- 2 celery stalks, chopped into large chunks
- 2 medium carrots (or 1 large), chopped into large chunks
- 1 onion, any variety, chopped into quarters
- 3-4 garlic cloves, whole
- 1 bay leaf
- 1 tsp black peppercorns
- 1 tsp sea salt
- A few sprigs of thyme and/or rosemary (optional)
- Handful of fennel fronds and stalks (optional)
- Filtered water, to fill
METHOD
- Place all ingredients in the insert of the pressure cooker.
- Fill the insert with filtered water up to the MAX line. Ensure the bones and vegetables are mostly submerged. A few sticking out is totally fine.
- Close and lock the pressure cooker, ensuring the pressure valve is set to seal.
- If you are using the Breville Fast Slow Go, select STOCK and set the time to 2 hours. Press START.
- If you are using another pressure cooker, set the pressure to the highest setting, timer to 2 hours and set natural release. Press START.
- When ready, open the pressure cooker and carefully skim off the impurities if they are any (these are the grey foamy bits that rise to the surface). Sometimes there isn't any, depending on the bones used, and sometimes it clings to the bones them selves or settles at the base of the bowl.
- Using tongs, carefully remove the bones and place in a bowl to be discarded. You won't get all of them but removes as much as possible. Be careful not to stir or agitate the broth too much, as this can disperse the impurities into the broth (this is no problem, it will just affect the look and clarity).
- Place a large strainer over a large bowl. Carefully pour the broth through it, removing any remaining bits.
- Use in cooking or pour into glass containers to cool and store in the fridge.
Notes
- This broth is good in the fridge for 5 days, and freezes well. I like to freeze it in already measured silicone containers of 500ml (2 cups) so it's premeasured for use later.
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