I don’t know if it’s just me, but I go through a ton of chicken broth and stock — I never seem to be able to keep enough on hand!
So when I was making my Pressure Cooker Whole Chicken, I knew homemade Pressure Cooker Chicken Broth would be the natural next step.
Making your own broth or stock is a super easy (and affordable) way to get the most out of your whole chicken!
Just a quick summary on the difference between stock and broth: both simmer bones and/or meat in water with onions, carrots, celery, and aromatics but stock is left unseasoned (no salt) while broth is seasoned.
Ingredients:
- 1 medium sized onion, quartered
- 2 carrots, cut into large chunks
- 2 stalks celery
- 6 cloves garlic
- 2 bay leaves
- 2 sprigs fresh rosemary
- 2 sprigs fresh thyme
- 10 whole peppercorns, omit for stock
- 1/2 teaspoon salt, omit for stock
- the bones of 1 chicken carcass
- 8 cups water, or as needed
Note: If you’re making this immediately following making a chicken in your Pressure Cooker, you won’t need as much water.