Preparation time: 20 minutes
Cooking time: 35 minutes
Servings: Yields 3-4 quarts
Ingredients:
4 pounds chicken parts
1 large onion, quartered
1 large carrot, cut into chunks
2 celery stalks, sliced thickly
5 garlic cloves, peeled
2 bay leaves
8 to 10 peppercorns
Water
Directions:
1. Combine all the solid ingredients in your pressure cooker. Add water to about 2/3 full.
2. Close the lid and lock. Cook for 35 minutes at high pressure. At the end of the cooking time, use the Natural Release method.
3. Strain the stock into another bowl and discard the solids. Cool in an ice water bath and skim fat off the surface.
4. Store covered in the fridge for up to 3 days or up to 3 months in the freezer.