Roasted Chicken Stock (Pressure Cooker)

Ingredients

• 1 chicken carcass, from a 4-5 lb roasted chicken
• 2 large carrots, peeled and broken in half
• 2 large celery ribs, broken in half
• 1 medium onion, peeled and quartered
• 10 peppercorns
• 2 bay leaves
• 10 cups cold water

Directions

1. 1

   Add all the ingredients to the pressure cooker.

2. 2

   Lock on the lid and bring to pressure over high heat.

3. 3

   Reduce heat to medium and cook for 40 minutes.

4. 4

   Let the pressure drop naturally.

5. 5

   Remove the lid and strain through a cheesecloth lined colander.

6. 6

   Cool in the fridge, skim off the fat, and use or divide up for freezing.