(upbeat music) - If you think it takes
three to four hours to make homemade chicken broth, that means you haven't done
it in a pressure cooker. We're gonna use our
instant pot today to make a delicious homemade chicken
broth in just over an hour. We're gonna begin by adding
one tablespoon of vegetable oil to our instant pot, and
we're gonna set our pot to the highest saute function. When you see whisps of smoke coming out, that means that the oil is
at the highest temperature it can be, and it's gonna
extract the most flavor out of the chicken we're gonna put in. And this is gonna take about five minutes. So we're gonna spend our five minutes patting our chicken dry. We're using three pounds
of chicken wings here. We've chosen to use these chicken wings because we'll get a lot of
collagen out of the joints and we'll get a lot of meaty
flavor out of the meat. And also, chicken wings are easy to obtain and quite inexpensive. So I'm gonna pat them dry here. By the time our oil is smoking, it's about 400 degrees in there. So we don't want these
to release their water, we want to get the water off of them so we have nice, dry chicken
wings to go into our pot. So the main advantage of
homemade chicken broth over the store bought version
is that by using the bones and the joints and the meat altogether, we're gonna release a lot of the collagen. And collagen in the chicken wings is gonna turn into gelatin,
which is gonna give us a silky, luxurious taste,
rather than just like a chicken flavored water kind of taste. Our oil is smoking and it's
time to put our chicken in. We're developing flavor here, so we're gonna put half
of them in at a time. I love that sound. We patted them nice and dry, So they're not gonna release that liquid. But we want everybody
touching this hot surface so that we brown nicely and develop a fond in the bottom of the pan. So we're gonna brown these on all sides for about 10 minutes. You can see there's not
a lot of surface area in the bottom of the pot. So by adding half of the
chicken, we make sure that everybody's touching
the bottom of the pot. If we threw all the chicken
in at the same time, we'd have a pile of chicken and we would create some liquid in there and it would steam rather than brown. And at this point, we're just
trying to develop the flavor. We're trying to develop a nice fond on the bottom of the pot,
which is gonna be the browning of the chicken. So half at a time, and
then we'll take 'em out and do the other half. We've developed some nice
browning on this side of the wings and a nice fond
in the bottom of the pan. So I'm just gonna flip them all over and I'm gonna let 'em go
for another five minutes on the other side. And then we'll transfer them to a plate and get the other half of our wings going. Our second batch of
wings is nicely browned. There's a dark fond on
the bottom of the pan. And that is exactly what
we want to build the flavor of our chicken broth. So I'm gonna add an onion to that. A lot of chicken broth recipes
use a variety of vegetables. They'll put in celery and carrots. We're gonna keep ours simple today. We're building chickeny flavor on a lot of different heat
levels, and we're gonna use onion and garlic and just a
couple of bay leaves. So this is gonna take about
10 minutes to saute down. We want it to be really softened, and we want it to take in all
the flavor of the chicken fat that it's cooking in. Our onion is softened.
It's been about 10 minutes. We're gonna add onion's
best friend, garlic. But garlic burns super easy,
so I'm just gonna throw it in for about 30 seconds. We have crushed our garlic
as opposed to mincing it because we really want in our broth to have a gentle garlic flavor. We don't want to release
all that garlic juice into our broth. We just want to have
a gentle garlic flavor that works for really
nicely with the onions. So in about 30 seconds
that's gonna be browned, and we'll continue on our way. All right, we've built a
little bit of garlic flavor in there and a little bit of onion flavor to mix with our chicken flavor. And now it is time to deglaze the pot. It may look a little bit weird here because I have three different
measuring cups of water. And this isn't the way
I would cook at home, but it's good for demonstration purposes to see what we're doing. We're just using one cup of water first. It's 12 cups all together,
so it's really a lot of water But we're gonna use one cup
of water to deglaze the pan. And that's gonna allow
us to use a wooden spoon to scrape up all of what's on the bottom, and it's gonna be shallow enough
so that we can see the fond and also so that we're not splashing water all over the place and making a mess. So it looks like it is pretty clean now from all our scraping. And we're gonna add
another 11 cups of water. Careful, careful, careful. And along with our 11 cups of water, we're putting three bay leaves and just a half a teaspoon of salt. We don't wanna use too
much salt in our broth because often broth is
used in as an ingredient, and when use it as an
ingredient, you often reduce it. And if we reduce it, it still has the same
amount of salt in it. So we're gonna barely salt
it, just enough to highlight the chickeny flavor. And then you can salt your
final dish when you're using it. So we're in there. We're
gonna put our chicken back in. And here's another important flavor step coming up right here. Once our chicken goes in,
we're going to pour in the extra juice that it's released, because that is another level of flavor that we get along with our fond and along with all our chicken wings, we have all this beautiful
juice off the plate that's going in. And all that is going to mix together and make the best chicken broth you have ever tasted or made. So we'll put the lid on. So I'm gonna check the gasket
and make sure we're gonna get a good seal in there,
because we're gonna be under high pressure for an hour. So we wanna make sure that
the gasket is gonna give us a tight seal when we're
cooking under pressure. We'll lock it into place, we will close our pressure release valve. And we're going high
pressure cook for one hour. So we're on high pressure for an hour. Now we're gonna be patient. We're gonna let it come to pressure. It's gonna take a little bit
for it to come to pressure. It generally takes about
seven or eight minutes for it to actually build up to pressure and for the time to count down. So you're not actually
gonna have one hour, go away come back in one
hour, it's gonna be done. It's a little bit longer than that. You can count on about
an hour and 10 minutes. An hour and 10 minutes for
it to get up to pressure and an hour for it to cook. So we'll be back. So our hour is over. We're gonna turn off our pressure cooker and we're just gonna let it sit here and allow the pressure
to release naturally. We're happy with pressure
releasing naturally here because it's gentle, there's
no danger of overcooking the chicken when you're making the broth. And so we can let it release naturally. And we're just gonna
leave it for 15 minutes, and when we come back, we're
gonna have chicken broth. Our 15 minutes is up. Just to make sure, we're gonna click the pressure release valve. We're gonna let go of any steam
that may still be in there. We're gonna open it up and
look at our chicken broth. I'm gonna open it away from me
to make sure the steam inside doesn't blow up up into my face. So I am going to remove the chicken first. It is gonna be time to strain the broth. But before straining it, I wanna
get as much of this chicken out of here as possible to
make it a lot easier on myself. This chicken's really falling apart. That pressure did a number on
it in here, but that's good. That means we got all the
flavor extracted from it. Let's leave it at that. And now I'm going to use some towels 'cause this pot's gonna be hot. Remember, it's been under
pressure for an hour. So I wanna be careful
here and lift this out with some towels. And then I'm gonna pour
it through a strainer into this storage container. So the last step in straining here. I'm pressing against the solids to get out all the broth I can. And we can see that a layer
of fat is already forming on the surface. I'm gonna use a wide, shallow spoon here to skim the fat off the top. We want our stock to be
as fat-free as possible. And an easier way to do this,
actually, if you have the time is to put this whole
thing in the refrigerator and the fat will firm up,
it'll congeal on the top. And so we can just scrape
it off. There we go. That looks pretty good.
I think we have it. We made chicken broth. There's one important
last step for your broth. You need to let it cool
to room temperature. Then there's any number of
things you can do with it. You can put it in your refrigerator, keep it up to four days,
or you can freeze it for up to two months. I like to portion mine into a combination of different size containers, depending on how you're gonna use it. You can use an ice cube tray
just to have a little block to throw in and make a sauce. And you can use some two
or four-cup containers if you're gonna be making soup with it. There's nothing like
homemade chicken broth to use in your stews, soups and sauces. The pressure cooker makes it easy to keep some on hand at all times. So now you know how easy
it is, make some soon and cook with it often. - Thanks for watching
America's Test Kitchen. What'd ya think? - Well, leave a comment and let us know which recipes you are excited to make, or you can just say hello. - You can find links to
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