December 29-30, 2012
I didn’t know I needed a pressure cooker until Cook’s Illustrated told me so. The recipes they included looked tasty so I did a little on-line research on the topic. One of the selling points is the opportunity to make home made chicken broth. I have a number of recipes that include chicken broth and I’ve always gone with canned or used “Better Than Bullion” chicken base. Seems like every site I read talked about how much better home made stock is and how easy it is to do in the pressure cooker. After making my 5-star Red Beans and Rice with home made stock I’m convinced. I’m a convert to home made chicken stock and the pressure cooker. Homemade broth is silky, velvety, and smooth.
Being a Cook’s Illustrated recipe this has more steps than some others. For example, Mike Vrobele, author of the Dad Cooks Dinner site has a much simpler recipe which I plan to try. You can find a copy here. [Edit May 25, 2018. I updated the recipe to the evolved version which uses an electric pressure cooker.]
One of the nice things about chicken stock is you don’t need expensive parts of the chicken. I went to New Season’s Market in search of chicken backs. I figured with as many chickens they cut up in a day they must have backs left over. Apparently they do, but the guy helping me couldn’t find them in the freezer. It was a busy Saturday afternoon so I settled on 2 pounds of chicken wings.
|2 pounds of chicken cut at the joint; an onion, some garlic, bay leaves, salt and vegetable oil|
|Fry the chicken pieces until they get a bit of color|
|Simple ingredients; terrific results|
|Sauté the onions after taking out the chicken parts|
|3 quarts water|
|Add the garlic, bay leaves, and a hint of salt. Cook under high pressure for 1 hour.|
When the hour is up, quick release the pressure cooker and remove the lid.
Strain the liquid through a fine mesh strainer lined with cheese-cloth. I’ve found the easiest way to remove the fat is the container in the refrigerator overnight. It rises to the top and congeals to make it very easy to remove.
|Strain the liquid through a fine mesh strainer lined with cheese cloth.|
|Parcel out into individual containers . 2 1/2 quarts of stock.|