And I mean seriously when I say seriously. This is so serious.
My method will give you a golden honey colored chicken broth and a milky pale yellow chicken broth. Two broths. Two! Both are rich in minerals, but the former more gelatin heavy and the latter dense with marrow, calcium, and phosphorus.
You nice people are getting a lot of brothy secrets out of me.
So, all you need is a pressure cooker (at least a 7 quart), a blender, vegetable scraps, a chicken, some chicken feet, and few chicken necks. Oh, and some room in your freezer to store all that yummy broth.
Just in case you are new (Hi!), here is my brothy manifesto. I’m going to keep in basic here and assume you have read that. Next, go skim the recipes below. Then come back up here and read the whys.
Explanation of my method:
You’ll notice that when we make the “first” broth – the golden honey colored chicken broth – we cook just the necks and feet in the pressure cooker first. Then, after cooking for 30 minutes, we add the whole chicken plus veggie scraps. The reasoning here is to maximize collagen break down in the feet and necks, which take longer to break down, while not over cooking the chicken muscle meat. We want soft chicken bones and non-mushy meat . And, of course, to see all those metatarsals hiding under the collagen in the feet. Metatarsals are cool.
Next, let me explain why you need a blender. (I used my Vitamix, but any blender than is capable of crushing ice should be okay.) After we make our golden chicken broth, we will have leftover bones that are super soft. They are so super soft that you can easily break them with your bare hands. See:
We will blend these bones up in the our blenders. This is how we help our pressure cooker extract even more out of our chicken bones by exposing the marrow and breaking up the bone into a mush. This is our “second” broth – the milky chicken broth. Milky in color from all the calcium and phosphorus in the bone. This will be a shorter cook and it may be helpful to strain it twice with some cheese cloth.
How do you use the different broths? You use them any way you like. The milky chicken broth has a lighter flavor and works well in miso soups, cooking starches, risotto, coconut milk soups, etc. Or you can make your soups with half golden and half milky. Or you could just enjoy it plain. Either way, you will have two broths with loads of nutrients.
Alright, go get your chicken & chicken pieces and and let’s get this broth party started.
Recipe #1 The Golden Chicken Broth:
Golden Chicken Broth Recipe - The "first" broth
- 1 whole chicken - approximately 4 lbs (pastured/naturally raised preferred)
- 1 lb chicken necks
- 1 lb of chicken feet vegetable scraps (e.g., carrot tops, leek scraps, onion skins, celery ends, parsley stems, etc.)
- Place only the chicken necks and feet into pressure cooker. Add enough water to cover.
- Bring pressure to high and cook for 30 mins.
- Quick release the pressure.
- Leave everything in the pressure cooker and add whole chicken and veggie scraps (as much as can fit). Add more water to max fill line and heat until high pressure is achieved.
- Cook for 60 mins. Let pressure reduce naturally and allow to cool.
- Once cool, remove chicken parts and harvest meat from the bones (use meat how ever you like). Toss spent vegetables and put all bones off to the side.*
- Strain the broth. Use immediately or allow to cool then refrigerate and/or freeze.
- * Keep bones for the next recipe: Milky Chicken Broth.
Recipe #2 The Milky Chicken Broth:
Milky Chicken Broth Recipe - The "second" broth
- Leftover softened chicken bones from making Golden Chicken Broth Recipe
- Vegetable scraps (e.g., carrot tops, leek scraps, onion skins, celery ends, parsley stems, etc.)
- The bones should be soft enough you can crumble them with your hands.
- Add bones (in batches) to your blender, cover with water and blend. Add thick milky mixture to your pressure cooker. Repeat as necessary until all bones are blended up.
- Add vegetable scraps (as much that can fit) to pressure cooker along with the blended up bones.
- Add water to max fill line and heat until high pressure is achieved.
- Cook for 20 mins. Allow to release pressure naturally.
- Strain well. It may be necessary to strain twice with a piece of cheese cloth.
- Use immediately or allow to cool and refrigerate and/or freeze for future use.
Welp, we have used every last bit of the chicken. Can you feel that? Feels pretty good right? That’s the feeling of contentment you get after you get your money’s worth. I like to get my money’s worth. Just ask my Hot Pot companions, you load up on the scallops! Everyone knows that!
Please leave any questions or comments below. And I’d love to see pics of your beautiful broths. I also like chicken feet pics. Tag me on Instagram or Facebook. I’m real strange like that. Make a strange girl happy? Thanks. Sarah