This is a sponsored conversation written by me on behalf of PUR®. The opinions and text are all mine.
Since it’s comfort food season, my new pressure cooker has been working overtime. Soups, roasted meats…even hard boiled eggs. I love that I can cook items quickly and have them taste like they’ve been slow-cooking all day long.
We have super hard city water and really don’t prefer to drink water straight from the tap. Bottled water can get expensive, so we chose a PUR® Advanced Faucet filtration system for our faucet. It runs around $35, but the filter lasts 3 months…saves so much on bottled water! Aside from drinking water (don’t forget coffee and tea!), we also use it for recipes and even ice for our cocktails. There’s nothing worse than funky tasting ice!
Did you know that even after boiling, water can still contain lead? Sometimes tap water can travel miles to get to your pipes, potentially filling your water with all sorts of contaminates. No thank you! Even when I’m cooking, I use filtered water to be on the safe side.
PUR is a best-selling brand for a reason: it reduces over 70 contaminants, including 99% of lead, 96% of mercury and 92% of certain pesticides. I love the faucet attachment so I don’t even have to worry about filling up the pitcher all day…it’s always ready for us!
This pressure cooker stock is perfect to make as a base for any of your favorite soups, especially Homestyle Chicken Noodle. There’s something about homemade stock that makes the soup so much better…plus you can control the amount of salt in it! No need to peel the carrots, garlic or onions, you discard them after cooking anyway. Just make sure they’re washed beforehand with PUR filtered water to remove any dirt or sediments.
Using bones from a cooked chicken (we save ours from rotisserie chickens in the freezer to make stock), this makes about 4 quarts. Using the pressure cooker saves time, but this recipe can also be made in a slow-cooker using both LOW (8 hours) or HIGH (4 hours) heat. Whatever works best!
After cooking, you can store this in the fridge for up to 1 week or freeze for up to 6 months. I freeze the cooled stock in mason jars, just be sure to leave enough space at the top of the container (about 2 inches) for the liquid to expand.
Make homemade stock quickly by using a pressure cooker! Perfect for soups and comfort food meals all year round.
- Chicken bones* (I used 2 whole chickens)
- 1 large yellow onion
- 4 celery stocks, washed
- 4 large carrots, ends chopped
- 6 whole garlic cloves
- 12 cups filtered water
- Salt & Pepper, to taste
- 2 Tablespoons fresh or dried parsley chopped
Fill pressure cooker pot with filtered water. Add all ingredients, except salt, pepper and parsley.
Choose high pressure SOUP setting for 60 minutes. Twist on lid.
After cooking, remove lid and slowly strain ingredients with a colander with a large bowl below. Season with salt and pepper, plus parsley. Stir and cover to cool.
Pour into 4-5 mason jars, leaving room to expand if freezing.
Store in fridge for up to 1 week, frozen for up to 6 months.
*Note: any chicken bones will work, just try to remove as much meat as possible.
My favorite recipes to use chicken stock:
- Slow-Cooker Tortilla Soup
- One-Pot Chicken Noodle Casserole
- Mini Meatball Soup with Orzo
- One-Pot Penne Rosa
I have a surprise giveaway to end the year with a bang! Enter below to win:
- 10-piece cookware set
- A “Year of PUR” (1 PUR Advanced Faucet Filtration System, 1 11-Cup Ultimate Pitcher Filtration System and replacement filters for each). A $272 gift value.
Visit PUR.com for more information on their filtration systems!
This is a sponsored conversation written by me on behalf of PUR. The opinions and text are all mine.