- 1 whole roasted chicken – meat removed
- 1 whole onion, quartered (no need to take off outer skin)
- 2 celery ribs
- 1 medium carrot
- 5 peppercorns
- Additional seasonings as desired
- Optional: 1 Tablespoon Apple Cider Vinegar or Lemon Juice
1. Quickly quarter onion, and clean celery and carrot. No need to peel, as long as they’re washed.
2. Place all ingredients in the bowl of the pressure cooker. Cover bones with water (I used roughly 12 cups.) The apple cider vinegar or lemon juice is an optional step, but aids in pulling extra nutrients out of the bones.
3. I tend to only make my broth with the few peppercorns, but you can get as creative as you like with herbs and seasonings. I just prefer to season my broth and add soup as I’m making it into a soup.
4. Set the pressure cooker to 1 hour of cook time at high pressure.
5. After the cooking is done, you can do either a quick release or natural release.
6. Pour hot broth through a sieve into a large bowl. After its cooled a little, cover with plastic wrap and place in refrigerator for at least 3 hours, but preferably overnight. Discard bones and vegetables.
7. When you pull out the bowl of broth, you will notice all the fat has raised to the top. Skim the fat off with a large spoon and discard. Remove as much or as little fat as you like.
8. That’s it! You have some delicious home-made chicken stock. You can place in containers to store in the fridge if using quickly, or you can store it in the freezer.