Stick in pressure cooker:
2 carrots
chopped
1/2 onion
chopped
2 sticks celery
chopped
4 cloves garlic
crushed
5-6 black peppercorns
2-4 bay leaves
Chicken bones and whatever's left in the rotisserie chicken container
4-5 C water
sprigs parsley (optional)
crushed red pepper flakes (optional)
Start heating the filled pressure cooker over medium/high heat with the cover and bobble top on (I have an old school pressure cooker).
Cook for 20 minutes, then pull off heat and let it drop in pressure (slow release method). When you open it, strain out the spices, veggie and chicken chunks. I usually stick the broth in the fridge so it is ready to use later, but you could also freeze it in mini portions in a silicone muffin pan.
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