Pressure Cooker Chicken Stock
I save chicken parts in a plastic zip-loc bag in the freezer and when i have enough, i make this stock. This is a really easy, fast way to make good homemade chicken stock. I freeze the stock in a variety of amounts; ice cube sized, one cup and 2 quarts.
Steps
Combine all the ingredients in the pressure cooker.
Cover and bring up to high pressure.
When control is jiggling vigorously , reduce the heat so it jiggles about 2-4 times per minute and cook for 25 minutes.
Release the pressure , either by letting the cooker sit 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.
Ingredients
chicken parts, chicken feet, carrots, celery rib, onion, peppercorns, water