Chicken broth is easy to make, and can be made the traditional way in a stew pot, or in a pressure cooker. Both methods create a broth that works well in Greek recipes.
Start with a stewing hen. These produce a much better taste than other types of chicken. The hen should weigh 4 1/2 – 5 pounds.
If using a pressure cooker, cut the hen in pieces. For the stewpot method, use the whole hen.
Wash chicken well and remove lumps of fat.
Stew pot: Place the whole hen and one whole lemon (well washed) in a large stock pot and add water to cover (about 3 quarts). Bring to a full boil. Skim off any foam that rises to the top with a large spoon. When the foam stops (about 15 minutes), reduce heat, cover the soup and simmer until chicken is falling off the bone (1-2 hours).
Pressure cooker: In a pressure cooker, add the hen pieces, one whole washed lemon, and 8 cups of water. Bring to a boil, cover, and seal. Bring to pressure, reduce heat, and cook for 15 minutes until the chicken is very tender.
Strain broth through a fine strainer and refrigerate in a plastic or ceramic container overnight.
The next day, skim off the solid fat that rises to the top, and the broth is ready to use.
If you use chicken fat in your cooking, store the skimmed fat; otherwise, discard.