Ingredients
1chicken carcass,from a cooked 2 to 3 lbs chiken, or 1 lb bones
1onion halved,or quartered, optional
1ribcelery,roughly chopped, optional
1carrot,optional, peeled and roughly chopped
1bay leaf
2quartswater,enough to cover
Preparation
Put the chicken bones and vegetables (if using) in the pressure cooker.
Add water to almost come level with the bones, making sure not to fill the cooker more than 2/3 full. Remember, the cooker can’t come to pressure if it is too full.
Place the lid on the pressure cooker. Make sure the valve is set to the “Sealing” position.
Select the “Manual” or “Pressure Cook” program, then set the time to 30 minutes to 1 hour* at high pressure.
The pot will take about 20 minutes to come up to pressure, and then the cooking time will begin. (Frozen bones will take longer to come to pressure.)
Let the pressure release naturally. This can take up to 30 minutes.
Strain the stock through a fine-mesh strainer into a stockpot or large bowl. Either skim off the fat and use the stock immediately or let it cool to room temperature before refrigerating.
Stock will keep in the refrigerator for up to 1 week, or transfer to freezer containers and freeze for up to 1 year.
