Chicken broth in Oursson pressure cooker

[BOIL mode, pressure 3 (high), default time 40 minutes]

Chicken broth in Oursson pressure cooker

Category: First meal

Ingredients
Fresh chicken
The water is clean
Fresh onions
Fresh carrots

Cooking method

• I used chicken giblets and a mixture of dried vegetables to cook the broth.
• We put all the products in the saucepan of the pressure cooker, close the lid, put BOIL mode, pressure 3 (high), default time 40 minutes.
• I bring the broth to readiness.
• I cook the meat at a pressure of 3 (high), I set the time depending on the thickness of the pieces of meat: small pieces of 2x2 are enough time for 40 minutes by default, more portioned pieces, I set the time to 1 hour.

Note

Recipe from the series: I cook like this, practical help in mastering the Oursson pressure cooker
Delicious! The broth is transparent, clean! Saturated to taste!
Cook with pleasure and bon appetit!

Poor onion, but why is it just "onion" !?

Fixed: "Fresh onions"

I love this broth very much. But for some reason in Orson I got a muddy broth (I cooked it from beef), maybe it's the quality of the meat, maybe in the wrong mode, but so far there has been no second attempt. But I saw your broth and wanted to cook the same, so I wonder if you immediately put the meat in Orson or there was the first broth beforehand. and already on the second they cooked. And yet, my son recognizes broth with noodles (especially for this purpose I buy good quality noodles so that the broth is not muddy from sour vermicelli), so, m. tell me, what is the best way to cook vermicelli in broth? Or, when the broth is ready, add the noodles, bring to a boil, turn off and let stand under a closed lid?

The color and taste of the broth depends largely on the quality of the meat. It is better to take beef (veal) ribs, brisket for a clear broth and for cooking - then a rich and transparent broth is guaranteed!

If the meat is of a different quality, then it is better to cook it immediately with sautéed vegetables, with tomato, cabbage and so on, immediately make cabbage soup, or with cereals.

But there is meat that is better not to cook at all, the broth will always be cloudy, with flakes, not tasty. Such meat is better to stew in a small amount of liquid with the addition of vegetables, sour cream, and so on.

Therefore, when buying meat, it is better to immediately ask the seller for exactly the meat you need for the broth.

Based on what has been written, I immediately choose the meat for the broth that I need for a transparent, rich, tasty broth, and depending on what I am preparing the broth for.
I cook the broth right away, without presoaking the meat, without draining the broth for the first time - I do everything at once. I also cooked this chicken broth, put the chicken "spare parts" in a saucepan, poured water, salt, a mixture of vegetables and immediately cook on the BOOK mode.

If you cook with noodles, it is better to boil the broth first, then turn off the mode, add the vermicelli, turn on any mode of STEERING, BOOKING, STEWING and let the broth with noodles boil, and boil the broth for a few minutes until the noodles are ready, it cooks quickly. In this case, the lid does not need to be closed at all, so that it does not lock tightly. Cook without a lid, or cover slightly.

Initially, it is not worth boiling noodles together with broth, the noodles will turn into mush.

Good luck, cook with pleasure!

Tatyana! I decided to try your recipe. Everything is fine, but there was scale on the surface of the broth. Chicken ventricles are somewhat dense. Can you add some cold water and bring to a boil?

: D To catch up to the first message. I added 50 ml of cold water, previously removed the foam (what I could). I put it on Boiling for another 1 hour, but I think I’ll finish it earlier, after 40 minutes. The potatoes were added at the beginning of cooking, it wouldn’t have been mashed.

here is my broth

[Tanyush]

here is my broth

Tanyush, good broth, light!

I've also added some broth from the village chicken. We'll see what happened soon.

[Natasha]

: D To catch up to the first message. I added 50 ml of cold water, previously removed the foam (what I could). I put it on Boiling for another 1 hour, but I think I’ll finish it earlier, after 40 minutes. The potatoes were added at the beginning of cooking, it wouldn’t have been mashed.

Natashahow much pressure was applied?

I always focus on the texture of the meat: how long will it cook on the stove, if for a long time, then in a pressure cooker you need to adjust the cooking time (longer) or pressure (higher), or try to combine this together (pressure and time)

Chicken, for example, always cooks faster than pork or beef. Beef generally needs more time and pressure is high.

If lumps of foam appear, and this depends on the quality of the meat, then I always filter it after cooking. And only when I need a clear broth.
If this is not essential, and I immediately cook soups or cabbage soup, laying all the products at once, then I do not filter anything, everything is cooked together, and the foam is splashed.

And I always select broth meat in advance, so that the soup and broth are not dirty in color.

I've also added some broth from the village chicken. We'll see what happened soon.

Well, this is generally POWER the broth should turn out !!! With homemade chicken !!!! I adore broths from homemade chicken soup - there will still be delicious food! And what a gorgeous color!

By the way, my broth in the photo is also made from homemade giblets (wings, bones), but it also turned out to be amber and tasty!

Tatyana, put the pressure on 3. The broth is delicious! The foam confused me. For some reason I decided that, in principle, it should not be, if I cook broth with giblets. Although, if you cook in a regular pressure cooker, then foam can be found on the walls and in the broth itself. After an additional 40 minutes, the broth is almost transparent, there is a little "noise" on the walls, the ventricles are soft, the potatoes and carrots are very soft, but they have not lost their shape. The soup is delicious, now it will stand and every little thing will settle. Accurately pour into a saucepan and everything will be as it should!

WELL DONE!

Tatyana, do you fill the meat with cold water?

Tatyana, do you fill the meat with cold water?

For soups, broths, always only with cold water!