CHICKEN BROTH
MAKES: 3 QUARTS
TOTAL TIME: ABOUT 1¾ HOURS
PRESSURE LEVEL: HIGH
RELEASE: QUICK
TIME UNDER PRESSURE: 1 HOUR
INGREDIENTS
|
1 |
tablespoon vegetable oil |
|
3 |
pounds bone-in chicken pieces (leg quarters, backs, and/or wings), hacked with meat cleaver into 2-inch pieces |
|
1 |
onion, chopped |
|
3 |
garlic cloves, lightly crushed, skins discarded |
|
3 |
quarts water |
|
1 |
teaspoon salt |
|
3 |
bay leaves |
1. BUILD FLAVOR: Heat oil in pressure-cooker pot over medium-high heat until smoking. Brown half of chicken on all sides, about 6 minutes; transfer to bowl. Repeat with remaining chicken; transfer to bowl.
2. Pour off all but 1 tablespoon fat left in pot, add onion, and cook over medium heat until softened and well browned, 8 to 10 minutes. Stir in garlic and cook until fragrant, about 30 seconds. Stir in 1 cup water and scrape up all browned bits from bottom of pot using wooden spoon. Stir in remaining 11 cups water, salt, bay leaves, and browned chicken with any accumulated juices.
3. HIGH PRESSURE FOR 1 HOUR: Lock pressure-cooker lid in place and bring to high pressure over medium-high heat. As soon as pot reaches high pressure, reduce heat to medium-low and cook for 1 hour, adjusting heat as needed to maintain high pressure.
4. QUICK RELEASE PRESSURE: Remove pot from heat. Quick release pressure, then carefully remove lid, allowing steam to escape away from you.
5. Strain broth through fine-mesh strainer into clean container, pressing on solids to extract as much liquid as possible; discard solids. Using large spoon, skim excess fat from surface of broth. (Broth can be refrigerated for up to 2 days, or frozen for several months.)