Well I hope everyone had a wonderful Thanksgiving! I’m sure that you are all turkey’d out. Well when I make any type of whole chicken or turkey, I always have in the back of my mind that I’m going to make some broth. So I always save my turkey bones (body, wings, and leftover legs), giblets, neck, etc so that I can make a yummy broth. I mean waste not want not right?!
So here is my recipe for a quick and easy Pressure Cooker Broth. Usually I make Chicken Broth, but in this case, with so many awesome turkey bits, let’s make some Turkey Broth!
12 cups of water
If you are using a roasted bird, then go ahead and combine all ingredients in the pressure cooker.
If you are using raw pieces, then brown the pieces in your pot to get the most flavor out of your broth. Brown each side until they are golden brown. You’ll know the chicken is browned properly when a slight tug allows yout to easily remove the piece from the pan to flip.
I use a 5 qt pressure cooker, but make sure when you are adding all the ingredients and water, that you do not fill past the 2/3 mark.
Bring the pot to a boil and then add your lid and cook on high for 1 hour. Then quick release the pressure and strain the broth. Don’t forget to use a spatula to press down on the bones and vegetables, so you get all the broth!
If you don’t have a pressure cooker and want to do it traditionally on the stovetop, just cook on medium high for 3-4 hours. Then strain the broth.
After the broth has cooled, put it into the refrigerator so the fat congeles and you can scoop it off. I then seperate the broth into various size containers based upon my needs and pop them in the freezer for when I need it. Now you’ll have deliciously rich homemade broth for all of your recipes right at your fingertips!