Chicken broth is easy to make, and can be made the traditional way in a stew pot, or in a pressure cooker. Both methods create a broth that works well in Greek recipes.
Time Required: 3 hours with pot, 30 minutes with pressure cooker
- Start with a stewing hen. These produce a much better taste than other types of chicken. The hen should weigh 4 1/2 – 5 pounds.
- If using a pressure cooker, cut the hen in pieces. For the stewpot method, use the whole hen.
- Wash chicken well and remove lumps of fat.
- Stew pot: Place the whole hen and one whole lemon (well washed) in a large stock pot and add water to cover (about 3 quarts). Bring to a full boil. Skim off any foam that rises to the top with a large spoon. When the foam stops (about 15 minutes), reduce heat, cover the soup and simmer until chicken is falling off the bone (1-2 hours).
- Pressure cooker: In a pressure cooker, add the hen pieces, one whole washed lemon, and 8 cups of water. Bring to a boil, cover, and seal. Bring to pressure, reduce heat, and cook for 15 minutes until the chicken is very tender.
- Strain broth through a fine strainer and refrigerate in a plastic or ceramic container overnight.
- The next day, skim off the solid fat that rises to the top, and the broth is ready to use.
- If you use chicken fat in your cooking, store the skimmed fat; otherwise, discard.
What You Need
- stewing hen
- 1 lemon
- stew pot or pressure cooker
- large spoon (for stew pot method)
- fine strainer
- plastic or ceramic refrigerator containers