Foodgeist is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to Amazon.com. As an Amazon Associate we earn from qualifying purchases.
RecipeNLG
Gathered
As an Amazon Associate, Foodgeist earns from qualifying purchases.
Versatile 8-qt stock pot — everyday soups, pasta, blanching
Traditional wooden mold for making tofu from scratch
Indian kitchen essential — dal, rice, chana, every Indian home has one
Professional-grade blender — silky purees, hot soups, nut butters
Tri-ply stainless stock pot for stocks, blanching, large-batch cooking
As an Amazon Associate, Foodgeist earns from qualifying purchases.
Free 2-day shipping on every tool and ingredient we recommend.
The best culinary books narrated, on the house for 30 days.
Every cookbook you've wanted to read — free for 30 days.
As an Amazon Associate, Foodgeist earns from qualifying purchases.
Versatile 8-qt stock pot — everyday soups, pasta, blanching
Traditional wooden mold for making tofu from scratch
Indian kitchen essential — dal, rice, chana, every Indian home has one
Professional-grade blender — silky purees, hot soups, nut butters
Tri-ply stainless stock pot for stocks, blanching, large-batch cooking
You're reading one of recipes available free. Full library with Gastronome.
Place all ingredients in a 6-qt. electric pressure cooker. Lock lid; make sure vent is closed. Select manual setting; adjust pressure to high and set time for 45 minutes. When finished cooking, allow pressure to naturally release. Remove chicken; set aside until cool enough to handle. Remove meat from bones. Discard bones; save meat for another use. Strain broth, discarding vegetables and seasonings. Refrigerate 8 hours or overnight. Skim fat from surface.