I never run out of the versatile Better than Bouillon in both beef and chicken flavors. The organic roasted chicken base can be mixed with water for a richer, more robust flavor than ordinary bouillons or soup stocks. I use it in many of my recipes as you may have noticed how often I call it out in the ingredients list.
However, there is another really easy way to make healthy and rich stock with the use of a pressure cooker. Chicken stock is one of the building blocks of good cooking, and in this post I will share how to easily make chicken stock that tastes like it simmered all day.
Traditionally prepared chicken stock and chicken broth is a very time-intensive project, requiring several hours on the stove to thoroughly infuse water with flavor from the chicken bones and vegetables. By using a pressure cooker, you will be able to extract even more flavor and gelatin from those ingredients in a fraction of the time.
In order to get dinner on the table quickly during the work week I will often purchase a rotisserie chicken to help speed things up. After picking the meat off the rotisserie chicken, that beautiful bird can serve another amazing purpose, stock! I covered this topic in both the Reinventing Leftover Turkey post, and also in the Chicken and Dumplings post.
One of my favorite kitchen hacks is to keep a freezer zip top bag that I continually dump vegetable cuttings into. When chopping an onion, any skin, peels or roots leftover go into the freezer bag. Over time that freezer bag will be full of onion, carrot, and garlic scraps, just perfect for making homemade stock.