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
Select 1: 1 tsp.
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
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
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.