Chicken Broth, v.3

Yield:  2 quarts

Ingredients:

  • 3 pounds chicken, wings, legs and frames (no breast meat)
  • 2 quarts water, cold
  • 1 pound onion, peeled and quartered
  • 4 ounces carrot, 1″ dice
  • 1 bay leaf
  • 1 bunch thyme

For Pressure-Cooked Chicken Broth:

  1. Combine ingredients in pressure cooker.
  2. With the lid off, bring the ingredients to a bare simmer over medium heat.
  3. Secure the lid, lower the heat and bring to pressure.
  4. Pressure cook 45 minutes.
  5. Let the pressure cooker depressurize naturally.
  6. Carefully remove the solid ingredients and discard.
  7. Strain the broth through a cheese-cloth-lined chinois.
  8. Season to taste and use immediately, or cool and reserve chilled or frozen.

For Conventionally-Cooked Chicken Broth:

  1. Combine ingredients in 4-6 quart stock pot.
  2. Bring the ingredients to a bare simmer over medium heat.
  3. Lower the heat and simmer for 2-3 hours
  4. Carefully remove the solid ingredients and discard.
  5. Strain the broth through a cheese-cloth-lined chinois.
  6. Season to taste and use immediately, or cool and reserve chilled or frozen.