I use homemade chicken stock so much that I have to make it almost every week, especially during the winter months. So I found a way to make it fast!
I like to freeze it into bags of various sizes, so I can defrost as big or small an amount as required.
If one of us gets the flu or a cold, a chicken broth is always ready to pamper us.
To make the broth, I use a free-range chicken and cook it with all the stock ingredients in a pressure cooker.
It is done in only 35 minutes. If you don't have one, boil the chicken for 2 hours.
My pressure cooker is a WMF Perfect Pressure Cooker (affiliate link to amazon).
If you want to know why I love it compared to others and what else I cook with it you can find my review here: Pressure Cooker
When the stock is ready, I remove all of the ingredients from the broth before letting it cool down completely.
While I discard the vegetables, I have an entire boiled chicken to use.
A boiled chicken can be boring to eat, but I have different recipes to revive it:
By the way, you can also make chicken stock from just the carcass of a roasted chicken.
As long as no one has been chewing on the bones!!
For instructions on recipes template see post: Food Madness: Digital & Apps
For measurement conversions see post: How much is a Cup in grams and the most useful cooking conversions
Homemade chicken stock
- 1 Bouquet Garni: leek leaf wrapped around rosemary, laurel and thyme
- 1 large carrot
- 1 large onion
- 1 large celery stalk
- 5 seeds pepper
- 1 tbsp coarse salt
- 1 hole free range chicken or the carcass of a roasted chicken
- Put the free-range chicken and all the ingredients in the pressure pan cover with water up to 2/3 of the height and cook it for 35 minutes. Boil for 2 hours if you don't have a pressure cooker
- When ready, remove all of the ingredients from the broth before letting it cool down completely.
- Once cold, remove the fat by filtering it through a paper towel or a percolator coffee filter.
- Use it or freeze it into bags of various sizes, so it can be defrosted as big or small an amount as required.
- To defrost, microwave the container for 5 minutes, and then use as instructed in your recipe.