Chicken broth (stock)
This chicken broth or stock is cooked very quickly in a food processor to keep histamine levels low. Histamines build up with heat and time, so this method is preferred over the slow cooker or stove top methods.
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Servings: 8
Calories: 93kcal
Equipment
- Pressure Cooker
Ingredients
- 600 g chicken breast
- 1 bay leaf
- 1 tbsp sea salt
- 1 cup parley stalks
- 8 cups water
Instructions
- Add chicken, bay leaf, parsley, salt, and water to a pressure cooker. Cook on high pressure for 30 minutes.
- When finished, follow directions of your pressure cooker to release steam and pressure and turn off your cooker.
- Pour your stock through a sieve into a large glass jug in batches.
- Pour the sieved broth into glass jars. leave room for expansion at the top - about a finger width. Seal tightly.
- If saving the chicken meat, remove from the cooker, shred and freeze.
- Add jars to the sink in a cold water bath for 25 minutes until cool, then place straight into the freezer.
Notes
-
No pressure cooker
You can cook this on the stove for no more than 30 minutes to get a low histamine broth. -
Storage
For low histamine, stock cool as quickly as possible and freeze immediately. -
Size of cooker
Adjust water to the size of the pressure cooker. This recipe was developed using a New Wave 12 cup pressure cooker. Read your machine's instructions and leave space for steam while cooking. Do not overfill your machine. -
Chicken uses
Freeze the cooked chicken meat and use it for soups, sandwiches, and stir-frys. -
Tolerance
You can leave out the bay leaf and parsley if you don't tolerate them and it will still taste great!
Nutrition
Calories: 93kcal | Fat: 2g