Fabulous Chicken Broth
A recipe from the Sneaky Kitchen
Approximately 3 1/2 lbs. of the cheapest cut of chicken
water to cover
1 tablespoon olive oil
1 large carrot, scrubbed, cut in half
2 stalks celery with some leaves, cut in half
1 small parsnip, scraped & cut in half
1 large onion, peeled & cut in half
1 small ripe tomato, quartered
1 tablespoon lemon juice
4 to 6 cloves of garlic
2 teaspoons dried thyme
1 teaspoon dried oregano
1 teaspoon black pepper
2 bay leaves
1 tablespoon salt
Select 1: 1 tsp. dried rosemary, cilantro or sage

If using a whole chicken, cut it up.  Wash well.  Pull off large hunks of fat; smaller amounts may be left on as well as all the skin.  Pat dry with paper towels.

Heat olive oil in a 6-qt. pressure cooker over med-high heat. Brown chicken lightly on all sides, one layer at a time. Return golden-browned chicken to pan. Add vegetables, seasonings, salt; cover with cold water. Put on pressure cooker lid & place on hi. heat.  When pressure is maximum, turn fire as low as possible without losing pressure.  Cook about an hr.  Release pressure. Open & taste. If broth is too weak, reduce it by boiling rapidly, uncovered, & perhaps adding more seasonings to taste.  It may also need more salt.  When flavor is right,  allow to cool slightly. Strain broth into another pan. If you wish, add 1 C. of cold water to the chicken, swish it around & strain it into the broth, to get all that good flavor out. Both contain a  considerable amount of fat. Skim it using a skimmer or gravy strainer, or refrigerate until fat congeals & then just lift it off.

The broth is great for soups, gravy, sauces, or to add flavor to many dishes. If you won't use it within a day, freeze it, perhaps some in ice cube trays & store cubes in a zipper freezer bag to add a little extra flavor to any dish that needs it.   

When chicken is cool enough to handle, separate choicer bits from scraps, bones & veggies; it can be used to make great chicken salad sandwiches, cubed & added to soup, combined with veggies to make chicken pot- or shepherd's pie, shredded to stuff pitas, fajitas or burritos or added to stir fry. Freeze in portions for later use; it's best for well-seasoned dishes because much of the flavor has come out.