Chicken Broth/stock (pressure Cooker)

Total Time: 40 mins Preparation Time: 10 mins Cook Time: 30 mins

Ingredients

• 3 lbs chicken carcasses, rinsed chicken wings, backs, bones and necks
• 8 cups cold water
• 2 large carrots, cleaned and chopped
• 2 large celery ribs, cleaned and cut into 1 inch slices
• 2 large onions, peeled and quartered
• 1 bunch fresh flat leaf parsley (italian)
• 2 large bay leaves
• 1/4 teaspoon whole black peppercorn

Recipe

• 1 place chicken and water in pc, bring to a boil over medium-high heat.
• 2 add remaining ingredients.
• 3 using a large spoon or skimmer, remove and discard any froth that has formed on the surface.
• 4 lock lid in place.
• 5 over high heat, bring pc to high pressure.
• 6 lower heat to maintain pressure and cook for 30 minutes.
• 7 remove from heat (if you have the time let pressure drop naturally - about 15-20 min) and quick release the pressure by running the pc under cold running water.
• 8 tilt the pc away from you, unlock and remove lid.
• 9 allow stock to cool slightly, strain stock pressing the chicken and vegetables to remove all their liquid.
• 10 discard solids and pour stock into storage containers.
• 11 refrigerate containers for up to 3 days or freeze for up to 3 months.