When I make Rita’s dog food, I cook chicken thighs, with the bone and with the skin, in the pressure cooker for about 40 minutes. It makes the best, richest broth!
I don’t always use it but I do always save it. Sometimes after a few days, I’ll pour it into a plastic container and freeze it. Sometimes it stays in the fridge and I end up dumping it but when a recipe calls for chicken broth and I have this to use instead of canned or Better than Bouillon, it makes a huge difference . . for the good.
During the winter when I was here alone, I’d often skim off most of the fat, add a little raw rice, some chopped carrots and celery and simmer it, then add a bit of cooked chicken and have chicken and rice soup. That was always good but I’m not sure Vince would be impressed, plus it’s a little hot outside for soup.