Chicken wings, which contain ample collagen, yield a rich, full-bodied broth. Use this as a base for passatelli en brodo, or in any recipe that calls for store-bought or homemade chicken broth. Store in an airtight container in the refrigerator for up to five days or freeze for up to a month.
Notes
Don’t forget to allow a 20-minute natural pressure release after cooking is complete. If the steam is released any sooner, the pressure remaining in the pot may cause liquid to spout out of the vent.
Ingredients
- 3½ - 4 pounds chicken wings
- 1 large yellow onion - halved and thinly sliced
- 2 bay leaves
- 1 teaspoon kosher salt
Instructions
Pressure cook the stock
- In a 6-quart Instant Pot, combine the chicken, onion, bay, 1 teaspoon salt, and 2 quarts of water.
- Lock the lid in place and move the pressure valve to ‘Sealing’.
- Select ‘Pressure Cook’ or ‘Manual’ and make sure the pressure level is set to High. Set the cooking time for 1 hour.
Natural release and cool
- When pressure cooking is complete, let the pressure release naturally for 20 minutes, then release any remaining steam by moving the pressure valve to ‘Venting’.
- Press ‘Cancel’, then carefully open the pot.
- Cool for about 30 minutes.
Strain and skim the fat
- Strain the broth through a fine-mesh strainer set over a large bowl.
- Cool to room temperature, then use a wide spoon to skim off and discard any fat on the surface. (Alternatively, once the broth has cooled, cover and refrigerate until cold, then scrape the congealed fat off the surface.)