Debs Best Shortcuts
#1 Vegetable Scraps – no waste!
Today I will share my quick and easy way to make a rich broth with little fuss but first I must share an old tradition of mine for broth ingredients. I always hated cutting up onion, celery and carrots to put in my broth to just end up throwing away the yucky mush that it becomes after hours on the stove. It seems like such a waste of good vegetables.
This ended when a friend mentioned that she made her broth with leftover scraps! Since then, anytime I am cutting onions, celery, carrots, peppers or garlic, the scraps go in a freezer bag. I always have most of what I need for a rich broth right in the freezer!
#2 – Rotisserie Chicken – no waste!
I know I said “homemade” but you can’t beat a store bought rotisserie chicken for versatility. Anytime I want some quick “almost homemade” meals, rotisserie chicken to the rescue. Why just pitch the bones when you can put them to good use? Separate the meat, skin and bones. I’ll store the meat in the fridge for meals later this week.
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- Deboned chicken!
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- Babe likes to steal some of the skin!
# 3 – Electric Pressure Cooker – Time Saver!
I definitely got on the “Instant Pot” bandwagon a little later than a lot of you. Last year at this time I had just heard about this new device.
I was at our annual church camping trip and the family next door had this odd gadget that looked like a new-age crockpot. I watched as she served an amazing breakfast from this pot, then later that day was making dinner in it. I later learned that at least another 3 families were using this to easily prepare their camping feasts. I had to get one!
It quickly became one of those gadgets I leave on my counter all the time. I love how much easier it is to make rich broth. It definitely beats my old method of boiling on the stove for hours! My favorites are chicken, veggie and shrimp broth.
The Easiest broth ever
If you don’t yet have a freezer full of vegetable scraps, see the recipe below for a suggested list of veggie ingredients. In my case, there was hardly any celery or carrots in my frozen scraps so I added some on top. Toss in the chicken bones and enough frozen scraps to fill the pot about 2/3 full. Add in the spices then fill with water to the PC MAX indicator of your cooker (about 2/3 full).
Seal and set your pressure cooker to high pressure for 35 minutes and let it do its thing. On mine I can press the Soup/Broth button a few times for this setting.
Note – If you used frozen vegetables, it might take up to 20-30 minutes to get to pressure.
Once it cooks under pressure for 35 minutes, you can carefully quick release the pressure. Make sure to toss a towel over the pressure release value, otherwise you will have sticky cabinets!
I usually let it cool a bit and then carefully pour the broth thru a fine mesh strainer. Discard the bones and scraps.
So what do we do with it now?
# 1 – Use immediately
Self explanatory – use in any recipe that calls for chicken broth. Please note that this broth does not include added salt so you may want to adjust your recipe accordingly. One of my favorites is Debs Best Broccoli and Cheese Instant Pot Soup!
#2 – Store in airtight container 3-5 days in the refrigerator
I prefer mason jars, but any airtight container will do. Don’t be surprised if there is a thin layer of yellow on the top once it cools down. This is the chicken fat. You can skim this off before using. Stay tuned for additional recipes I make with this broth!
#3 – Freeze for 2-3 months
My favorite way to freeze broth is to use silicone cupcake molds. I fill each mold with exactly 1/4 cup broth and set in the freezer until solid. Then I pop them out of the molds and store in a freezer bag. Instant broth at my fingertips!
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- Ready to go in the freezer
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- Perfectly portioned!
Debs Best Instant Pot Rotisserie Chicken Broth
Ingredients
- 3-4 cups vegetable scraps *see note 2
- 1 Rotisserie chicken carcass
- 2-3 Bay leaves
- 1 tsp oregano
- 1 tsp basil
- 1 tbps peppercorns
Instructions
Electric Pressure Cooker Instructions (Instant Pot) – See Note 1
- Put all ingredients in electric pressure cooker, making sure not to go over the max fill line (typically 2/3 full)
- Cover ingredients with water up to the max fill line
- Close and seal pressure cooker and set to high pressure for 35 minutes.
- When cook time is complete, carefully quick release the pressure.
- Once pressure is completely released, open the pot and let cool slightly. Use wire mesh strainer to separate and toss solids.
- Use immediately or store for future use..2-3 days in refrigerator 2-3 months frozen.
Traditional Stovetop Instructions
- Put all ingredients in large stock pan.
- Cover ingredients with water up to 1-2 inches from top of pot. This is to keep pot from boiling over.
- Cook on high heat just until water begins to boil, stirring occasionally to keep ingredients from sticking to bottom of pan.
- Put the lid on tilted a little to allow steam to vent. Lower heat to medium or medium low and simmer the broth for 2-4 hours, adding water as needed. The longer you cook the more rich the broth.
- Let cool slightly. Use wire mesh strainer to separate and toss solids.
- Use immediately or store for future use..2-3 days in refrigerator 2-3 months frozen.
Notes
- Note 1: I recommend having a seperate pressure cooker seal for making broth or soups. The seal tends to retain the smell. You can purchase replacement seals from Amazon fairly cheap.
- Note 2: If you don’t have scraps in your freezer, use the following:
- 2 medium onions, quartered
- 2 large carrots, cut in large pieces
- 3 large stalks of celery, cut in large pieces (including leaves)
- 2 cloves of garlic, chopped or pressed
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