PRESSURE COOKER CHICKEN STOCK
2-1/2-lbs. chicken parts, such as bones, backs, wings & necks
2 large carrots cut into 1-inch pieces
1 large celery rib cut into 1-inch pieces
1 medium onion, unpeeled, quartered
4 whole peppercorns
8 cups water
Combine all the ingredients in the pressure cooker.
Cover and bring up to high (15-lbs.) pressure.
When control is wiggling vigorously, reduce the heat so it jiggles about 2-4 times per minute and cook for about 25 minutes.
Release the pressure, either by letting the cooker set until pressure is naturally released, or by carefully running cold water over the cooker.
Strain the stock and refrigerate until the fat solidifies; remove the fat and refrigerate for up to 3 days, or freeze
Yield: 7 cups.
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