The older I get, the less I want to fuss–so I’ve pared down chicken broth to chicken bones and water. If I’m feeling flamboyant and have some celery in the fridge, I throw that in, but it’s really not necessary.
Chicken bones in my house get collected in the freezer. When I have enough of them to fill the cooker halfway, I pour in enough water to almost reach the top of the pile of bones.
30 minutes under pressure, then the natural release. When cool, lift out the bones with a slotted spoon. Refrigerate the broth for up to 5 days or freeze for up to 3 months. The broth is mineral rich and I often sip a mug-full with breakfast–a nourishing and soothing way to begin the day. (I know this may sound strange, but after I heard the observation that Americans have dessert for breakfast, I switched to savory choices: eggs, kale, and maybe a little quinoa– and I don’t have an energy crash in the late morning.)
And guess what? The broth is helping to keep my bones strong enough so I can make more.
PRESSURE COOKING WITH LORNA SASS 
i love this tip!!!! brilliant…
By: lori rapp on December 12, 2013
at 2:45 AM
Roasting the bones for a few minutes gives a extra richness and Amber colour.
By: Roger Wolowic on December 12, 2013
at 4:47 AM
Just checking on something I found unclear in the recipe: Do you add water to just cover the bones or to the top of the cooker?
By: loonchick on December 12, 2013
at 8:37 AM
Just enough water to come about an inch under the top of the bone pile.
By: lornasass on December 12, 2013
at 11:22 AM
Thanks!
By: loonchick on December 12, 2013
at 3:20 PM
Sounds great–and pretty much what I do already. BUT I use the strainer insert that came with the pressure cooker and put the bones (and some seasonings and a bay leaf) in it. When the pressure has released, just lift out the insert, and voila, soups ready.
By: Jane Sherman on December 12, 2013
at 4:32 PM
Brilliant and tx so much for sharing this smart, time-saving idea!
By: lornasass on December 12, 2013
at 4:42 PM