Recipe of Homemade Pressure Cooker Chicken Broth

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Before you jump to Pressure Cooker Chicken Broth recipe, you may want to read this short interesting healthy tips about Healthy Power Snacks.

We all know that having healthy snacks can help us feel better in our bodies. If we eat more healthy foods and a lesser amount of of the detrimental ones we typically feel much better. A little bit of pizza will not have you feeling as healthy as ingesting a fresh green salad. Choosing healthier food choices can be difficult when it is snack time. Shopping for goodies can be a difficult task because you have so many options. Why not try one of the following nutritious snacks the next time you need some extra energy?

Healthy foods made from whole grains are great for a easy snack. Starting your working day with a piece of whole grain toast can give you that additional boost you need to get going. When you require a fast snack on your way out the door, don't forget to look for whole grain chips, pretzels, and crackers. Make the shift from refined products including white bread to the healthier whole grain alternatives.

A large variety of instant health snacks is easily obtainable. Deciding to live a healthy way of life can be as uncomplicated as you want it to be.

We hope you got benefit from reading it, now let's go back to pressure cooker chicken broth recipe. To cook pressure cooker chicken broth you only need 5 ingredients and 15 steps. Here is how you do that.

The ingredients needed to prepare Pressure Cooker Chicken Broth:

1. Provide 2.5 lbs of chicken scraps (carcasses, bones, skin, scraps of meat) or wings.
2. Prepare 1 of onion.
3. Take 5 of carrots.
4. Take 6 of celery stalks.
5. Prepare handful of black peppercorns.

Instructions to make Pressure Cooker Chicken Broth:

1. Collect your ingredients in your pressure cooker: chicken scraps.
2. All your veggies can be cut into big chunks. Celery.
3. You don't even need to peel the carrots, i do recommend still washing them though..
4. The onion can be chopped into eight sections. You only have to peel off the outermost papery layer.
5. This is how much a handful of peppercorns is..
6. Add water to cover the ingredients Don't fill over your pressure cookers max fill line.
7. Put pressure cooker ovee high heat and set the valve to the highest setting..
8. When the pressure cooker is ready you will hear a constant stream of steam. Now start your timer for one hour..
9. After 1 hour remove the pressure cooker from the heat and allow to drop pressure naturally by leaving the valve at the highest setting. Should take about another hour..
10. Strain the broth through a fine mesh strainer. Discard solids..
11. Put cheesecloth or paper towel on top of mesh then strain again. You can see some of the gunk you're keeping out of you broth..
12. Cover and refrigerate overnight..
13. The next day remove the broth from the fridge. You'll notice the fat has risen to the surface and formed a nice layer..
14. Using a spoon remove the layer of solidified fat. If you want you can keep the fat. It works really well as a cooking fat for starches (rice, roast potatoes, toast)..
15. You can refrigerate the broth for up to 4 days or dreeze for about a month..

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