Chicken broth that simmers all day? There’s nothing wrong with that, but if you’re pressed for time, this is the broth for you. You’ll get a rich, delicious broth in under 2 hours.
Prep Time: 10 minutes Cook Time: 2 hours Makes: About 4 quarts (3.8 L)
4–5 pounds (1.8–2.25 kg) chicken bones (backs, necks, feet and carcasses from roast chickens you’ve reserved)
1 tablespoon (15 ml) apple cider vinegar
1 teaspoon salt
1 pound (450 g) carrots, halved
1 pound (450 g) parsnips, halved
1 celery root, peeled and quartered
1 onion, quartered
A few cloves garlic, whole and unpeeled
1 bunch parsley or dill
Into the pressure cooker, place the chicken bones, apple cider vinegar and salt. Cover with cold water and lock on the lid.
Once the pot comes up to pressure, turn the heat to the lowest temperature necessary to keep the pressure valve popped. Allow the mixture to cook for 1 hour.
After an hour, turn off the heat and let the pressure release. Once unlocked, remove the lid and add the vegetables and herbs.
Bring back up to a rolling boil and reduce for 1 hour, uncovered, or until the vegetables are very soft.
Strain the broth, reserving the liquid and discarding the bones and vegetables.
Note: Prefer beef broth? Simply swap out the bones! Roasting bones at 425°F (218°C) for 30 minutes will give the broth even more flavor.
Bubbe’s tip: Don’t have a pressure cooker? Of course you can still have broth! Just follow the instructions in this recipe, increasing the initial cook time to 3–4 hours.