Pressure Cooker Chicken Broth
Pressure Cooker Chicken Broth is a gluten free, dairy free, paleolithic, and primal recipe with 4 servings. This recipe covers 22% of your daily requirements of vitamins and minerals. One serving contains 463 calories, 35g of protein, and 30g of fat. This recipe from Foodnetwork requires onion, carrots, kosher salt, and chicken wings. It works best as a main course, and is done in around 13 hours and 15 minutes. If you like this recipe, you might also like recipes such as The Basics: One Hour Pressure Cooker Chicken Broth, Pork Bone Broth (Stove Top or Pressure Cooker), and How to make Chicken Broth in your Slow Cooker.
Instructions
Place the chicken wings, vegetables, salt and black peppercorns into a 7-quart pressure cooker.
Pour in enough water just to cover everything. Do not fill above the cooker's "maximum fill" line, or 2/3 full. Cover and lock the lid. Bring to pressure over high heat, about 20 minutes. Reduce the heat to low, so that you barely hear hissing from the pot. Cook for 40 minutes.
Release the pressure using the cooker's release device (read the manual), or cool the cooker by running cold water over the lid for 30 seconds. Open carefully.
Set a cheesecloth-lined colander in a large bowl or container and strain the broth. Discard the solids. Refrigerate the stock overnight, or until the fat solidifies.
Remove the fat. Store in an airtight container in the refrigerator for up to 3 days, or freeze for up to 6 months.