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
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
Ingredients
- 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
Instructions
- 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.
Notes
Love a good broth on a cold day, i bet the leeks make it extra tasty!
It is so comforting
I am a huge proponent of homemade stock — it’s so much more flavorful than canned broth — and because you’re using the whole chicken, you get that great collagen feel – round and full bodied.
well said Lisa, you really hit the nail with Collagen feel
Homemade stock is the best. The store-bought one doesn’t even compare to this.
You are right Silvia, it absolutely doesn’t
This is great and simple enough! Homemade recipes tend to have much more flavor. I must try this!
Thanks, yes. I make it so often and it has to be simple
There is nothing better than homemade. My mamma taught me how when I was just a little girl. I think she made it every Sunday. Then we’d eat soup throughout the week. The bones from the chicken gives the stock that rich taste.
What a nice memory. Yes, a lot of taste from the bone as well as a creamy consistency
Thanks Laura, very useful tips. I am going to order the pressure cooker. I think it will be good for stews as well.
Thank you Maryam, I use it so often. It is good for stews as well as cooking chickpeas and beans. I also steam potatoes.