Get that pressure cooker out (read the directions carefully). Also, leave all the vegetables unpeeled, just scrub real well to remove dirt
Ingredients:
(2)* whole rotiserie chickens - meat removed set aside and bones reserved
1 medium turnip cut in half
2 large carrots cut in half
1 large stalk of celery cut in half
2 medium parsnips cut into large chucks
1 medium onion cut in half
1 large bay leaf
Step one:
Place chicken bones in pressure cooker, place and tuck all the veg around the bones, add bay leaf. Fill pressure cooker about 2/3 full with water, DO NOT OVERFILL. Put the top of the pot on securly (or your pot will not come up to pressure). Turn heat to high according to the directions on your cooker. Reduce the heat and adjusting heat as necessary to maintain pressure, cook for 30-45 minutes. Release pressure according to pressure cooker directions.
Take a large strainer/seive and place over pot or large bowl and pour the soup to drain from all solids.
Throw solids away (give veggies to the dog)
Now you have the basic broth for chicken soup. It is NOT salted yet. You can do a few things with this:
Place in large pot and add fresh vegetables, salt to taste and some of that reserved chicken cook until vegetables are tender and viola, Soups On!
or
Place in containers and chill in fridge. When ready to use remove from fridge skim fat from top and use you need. (in fridge it will only last a week)
or
Place in containers and freeze to use when you need to (in freezer it will last about 3 months)
one more thing:
Place in ice cube trays and freeze, remove and store cubes in ziploc bags, you can now use the cubes in various dishes to enhance flavor.
*This is a great way to get another meal from the roasted chicken you made for the family Sunday meal, because all you need is the carcas.
