Pressure Cooker Chicken Stock
Yield is 10 cups (2.4 l). Find video instruction for this recipe in Startup Library: Cooking
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Ingredients
- 21⁄2 pounds (1.1 kg) chicken carcasses (and/or bones, wings, scraps)
- 3 to 4 cups (680 to 910 g) vegetable scraps suitable for stock (Vegetables most often used in chicken stock include yellow and white onions, carrots, celery, leeks, garlic.)
- 1 bay leaf
- 3 garlic cloves
- 10 whole black peppercorns
- 10 sprigs of parsley or parsley stems
- 10 cups (2.4 l) water
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