Recipe: Yum-Yum Pressure Cooker Chicken Broth

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Before you jump to Pressure Cooker Chicken Broth recipe, you may want to read this short interesting healthy tips about The Simple Ways to Be Healthy.

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Go up the stairs. Stroll up the stairs to where you live or work as opposed to using the elevator. This isn't as simple to do if you work on a very high floor but if you work on a lower floor, making use of the stairs is a superb way to get some extra exercise. Even if your office or home is on one of the top floors, you can decide to get off of the elevator early and take the stairs the rest of the way. So many people pick the elevator over climbing even a single flight of stairs. That one flight of stairs—when taken a few times a day—can be just the additional boost that your system needs.

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We hope you got insight from reading it, now let's go back to pressure cooker chicken broth recipe. To cook pressure cooker chicken broth you need 5 ingredients and 15 steps. Here is how you cook it.

The ingredients needed to make Pressure Cooker Chicken Broth:

1. Take 2.5 lbs of chicken scraps (carcasses, bones, skin, scraps of meat) or wings.
2. You need 1 of onion.
3. You need 5 of carrots.
4. Use 6 of celery stalks.
5. You need handful of black peppercorns.

Steps to make Pressure Cooker Chicken Broth:

1. Collect your ingredients in your pressure cooker: chicken scraps.
2. All your veggies can be cut into big chunks. Celery.
3. You don't even need to peel the carrots, i do recommend still washing them though..
4. The onion can be chopped into eight sections. You only have to peel off the outermost papery layer.
5. This is how much a handful of peppercorns is..
6. Add water to cover the ingredients Don't fill over your pressure cookers max fill line.
7. Put pressure cooker ovee high heat and set the valve to the highest setting..
8. When the pressure cooker is ready you will hear a constant stream of steam. Now start your timer for one hour..
9. 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..
10. Strain the broth through a fine mesh strainer. Discard solids..
11. 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..
12. Cover and refrigerate overnight..
13. The next day remove the broth from the fridge. You'll notice the fat has risen to the surface and formed a nice layer..
14. 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)..
15. You can refrigerate the broth for up to 4 days or dreeze for about a month..

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