Chicken Stock
Serving Size: 6
Ingredients
- 2 pounds chicken backs
- 1 medium onion, halved
- 1 stalk of celery, coarsely chopped
- 1 large carrot, coarsely chopped
- 2 sprigs of parsley
- 6 whole peppercorns
- 1 teaspoon dried thyme
- 1 whole bay leaf
- 6 cups water
- salt and pepper to taste
Combine all ingredients in the cooker. Close lid and bring up to pressure. Process for 30 minutes. Remove lid and strain, pressing with back of spoon to extract as much liquid as possible. Cool, then refrigerate overnite and remove any congealed fat that has collected on the surface.
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