Categories: Soup
Ingredients
- 4 lb. whole chicken
- 1 cup chopped yellow onion
- 1/2 cup chopped peeled Fuji apple
- 1 bay leaf or 1-inch piece fresh ginger, peeled, cut into thick slices, and smashed
- 3/4 cup chopped parsley or cilantro
- 1 1/2 tsp kosher salt
- 7 1/2 cups water
Directions
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Use a sharp boning knife to remove the breasts, drumsticks, and thighs from chicken. Set aside. Remove the wings, and cut the carcass in half through backbone; place wings and both halves of carcass in a Instant Pot. Add water to barely cover. Bring to a boil over high (adjust the saute function on an Instant Pot). After foamy scum appears, remove from the heat, and turn off the cooker. Drain chicken parts; discard liquid. Rinse chicken parts with cold water, and return to cooker. Add reserved breasts, drumsticks, and thighs, onion, apple, bay leaf, parsley, salt and water.
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Secure pressure cooker lid. Heat over medium-high to bring to high pressure, and cook for 40 minutes. Remove from heat, and naturally depressurize for 25 minutes.
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Release residual pressure on pressure cooker. Remove and discard large solids from stock mixture. Set a fine wire-mesh strainer lined with paper towels, and pour stock through strainer. The stock will keep in the fridge for up to 5 days or frozen up to 3 months.