There’s nothing better and more satisfying than making your own chicken broth. You can control the amount of seasoning and salt, so you can customize it for whatever recipes you’re using it in.
—Taste of Home Test Kitchen
Prep: 10 min. • Cook: 45 min. + chilling • Makes: about 6 cups
2 1/2 lbs. bony chicken pieces (legs, wings, necks or back bones)
2 celery ribs with leaves, cut into chunks
2 medium carrots, cut into chunks
2 medium onions, quartered
2 bay leaves
1/2 tsp. dried rosemary, crushed
1/2 tsp. dried thyme
8 to 10 whole peppercorns
6 cups cold water
1. Place all ingredients in a 6-qt. electric pressure cooker. Lock lid; make sure vent is closed. Select manual; adjust pressure to high and set time for 45 minutes. When finished cooking, allow pressure to naturally release.
2. Remove chicken; set aside until cool enough to handle. Remove meat from bones. Discard bones; save meat for another use. Strain broth, discarding vegetables and seasonings. Refrigerate 8 hours or overnight. Skim any fat from the surface.
1 CUP: 25 cal., 0 fat (0 sat. fat), 0 chol., 130mg sod., 2g carb. (0 sugars, 0 fiber), 4g pro.
WHY YOU’LL LOVE IT…
“My family and I have enjoyed this recipe many times since I discovered it. Why it took me so long to make my own broth, I don’t know. This was very easy!”
—MARIAN C. BROWN, TASTEOFHOME.COM