Posted by: lornasass | November 25, 2009

30-MINUTE TURKEY BROTH

One of the best uses of the pressure cooker is for making a quick broth.  The PC does a great job of extracting flavor and gelatin from bones

Image courtesy of internet-grocer.net

in record time.

So save that turkey carcass and miscellaneous bones for making a terrific broth in about a half hour.

SPEED TIP: Bring water to a boil in a kettle as you chop and prepare the vegetables; adding boiling (rather than cold) water to the cooker will make the pressure come up much faster.

Makes about 2 quarts

30 MINUTES UNDER HIGH PRESSURE

2 stalks celery, cut into 3 to 4 chunks

2 large carrots, cut into 3 to 4 chunks

1 large onion, peeled and quartered

A few leek greens (optional)

4 to 5 dried mushrooms (optional)

1/2 teaspoon whole black peppercorns

1 teaspoon salt, or to taste

Large bunch parsley stems

1 bay leaf

One turkey carcass  with some meat intact, cut into 6 to 8 pieces, or miscellaneous bones

Place all of the ingredients in a 6-quart or larger cooker, allowing at least 2 inches on top of cooker to remain empty for steam pressure to gather. Add 8 cups water.  (It’s OK if the water doesn’t cover all of the ingredients.)

Lock the lid in place and over high heat bring to high pressure. Adjust the heat to maintain high pressure and cook for 30 minutes. If you have time, let the pressure drop naturally; otherwise use a quick-release method. Remove the lid, tilting it away from you to allow any excess steam to escape.

Allow the broth to cool slightly. Strain broth into one or more storage containers.  Discard solids. Refrigerate broth for up to 5 days or freeze for up to 4 months.

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