Recipe: Double Duty Poached Chicken and Chicken Broth (instant pot / pressure cooker or slow cooker)

DOUBLE-DUTY POACHED CHICKEN AND CHICKEN BROTH
(instant pot / pressure cooker or slow cooker)

"In the heat of busy family life, there's no point making broth that doesn't do double duty, getting you even closer to your next great meal. That's why I love using a plump whole roasting bird for making broth. It yields a flavorful broth, as well as over 2 pounds of juicy, succulent meat. Shred the meat and use it to stuff sweet potatoes, top congee, or make a chicken salad. Or serve the chicken along with soft-boiled eggs atop a Greek salad. The uses are endless."



Prep time: 15 minutes
Total time: 1 hour
Makes 2 1/2 quarts broth, 7 cups cooked chicken
gluten-free dairy-free

1 (3-to 4-pound) roasting chicken
2 teaspoons fine sea salt
1 teaspoon freshly ground black pepper
1 large onion, quartered
1 head garlic, halved crosswise
2 large carrots, sliced
4 celery stalks, sliced, plus some leaves
2 bay leaves
8 to 10 cups water
1 teaspoon coriander seeds
6 whole black peppercorns
3 sprigs of fresh thyme
3 sprigs of fresh parsley

Season the skin and cavity of the chicken with the salt and pepper.

Place the onion in the inner pot of the pressure cooker and set the chicken on top, tucking in its legs and wings so it fits snugly on its backbone without crossing the pot's maximum fill line.

Tuck the garlic, carrots, celery, and bay leaves all around the chicken. Cover with 8 cups water for a 6-quart pressure cooker or about 10 cups for an 8-quart pressure cooker. The water level should just meet the maximum fill line (if necessary, remove some of the water).

Lock on the lid and Pressure Cook on high pressure for 25 minutes. Release the steam manually and open the lid. Remove the chicken from the pot and let cool briefly.

Strain the broth through a cheesecloth-lined colander, discarding all the solids. Let the broth cool completely.

Pull the chicken meat from the bones, discarding the skin and bones. Shred or chop the meat for future use: pack it in an airtight container in the refrigerator for up to 3 days, or freeze in a resealable bag for 1 month.

Refrigerate the broth in airtight containers for up to 1 week, or freeze it (leaving 1-inch of headspace for expansion) for up to 3 months.

FOR THE SLOW COOKER:
Place the seasonings, chicken, and water in the slow cooker and cook on Low for 10 hours.

Used by permission to Recipelink.com from Clarkson Potter
Adapted from source: Instant Family Meals by Sarah Copeland: Delicious Dishes from Your Slow Cooker, Pressure Cooker, Multicooker, and Instant Pot