Making Homemade Chicken Broth is as easy as it gets. All it takes is water and left over bones and bits from a chicken! Typically, you would simmer your bones in a big pot of water for about 4-8 hours on your stove top. But I found the easier and more flavorful way to make Homemade Chicken Broth is by using the pressure caner, or pressure cooker.
I prefer to save bones and bits from whole chickens in the freezer, until I am ready to make my broth.
Here are the remains of two chickens. Not very appealing now, but will do the job nicely.
Pour all the left over chicken into the pot, along with enough water to cover the bones. (about 2-3 quarts per set of chicken bones.)
(Please use the instructions included with your pressure cooker/caner)
Turn your burner onto high, and bring the contents to a boil.
I pull up on the pressure release valve to start gaining pressure in the pot.
One the pressure reaches 15, I turn the heat down a bit, to help maintain that pressure for 5-15 minutes.
When the cooker reaches the 15 lbs of pressure the regulator will begin to rock back and forth to help maintain that pressure for you.
When you have held the pressure for your 5-15 minutes, turn off the burn and allow the pot to cool completely.
DO NOT try to open your cooker!!!!
DO NOT release the pressure from the cooker!!!!
Once your cooker has cooled completely, strain your broth by pouring the contents into a strainer over a large bowl or pot.
WARNING: Contents may still be hot! Do this with care!
And that's it! A beautiful pot of homemade Chicken broth.
You will notice the broth is pretty bland, and like meat, needs to be seasoned up a bit.
I prefer to season my broth as I use it up in recipes, not before.
The largest amount of seasoning required, like meat, will be salt.
by Busy Mom in the Kitchen
Prep Time: 0 minutes
Cook Time: 15 minutes
- Water
- Chicken bones, skin and other left over bits
Add water (about 2 quarts per set of chicken bones) to pot
secure lid
place rocker on spout
Turn burner onto high
When contents have come to a boil, careful pull up release valve and build pressure
When pressure builds to 15 lbs, turn heat down to maintain that pressure to 5-15 minutes.
Turn burner off and let pressure cooker cool completely.
Stain contents into a colander, over a large bowl or pot to catch broth
season broth to your liking using salt and pepper.
Powered by
We would LOVE to hear from you!
Was this post helpful?
Post your comments and thoughts below!
And don't forget to subscribe, so you never miss a post!
