Rich Chicken Stock

By SewingDragonfly

From the Ultimate Pressure Cooker Cookbook by Tom Lacalamita

Ingredients

• 2 1/2 to 3 lbs. chicken bones with meat, including backs, wings, necks with all visible fat removed
• 1 large onion, thinly sliced
• 2 large leeks, trimmed, washed well and chopped
• 2 large carrots, coarsely chopped
• 2 stalks celery, coarsely chopped
• 2 sprigs celery leaves
• 1 large vine ripened tomato, peeled, seeded and coarsely chopped, or 2 canned plum tomatoes, seeded and chopped
• 4 (1/4”) thick slices of peeled ginger root
• 4 sprigs parsley
• 1/2 tsp. whole black peppercorns
• 9 cups water

Details

Servings 8

Preparation

Step 1

Rinse the chicken under running water. Place the chicken and remaining ingredients in the pressure cooker. Position the lid and lock in place. Place over high heat and bring to high pressure. Adjust heat to stabilize pressure and cook 30 minutes. Remove from heat and let pressure drop naturally. Once the pressure has dropped, open the pressure cooker. Remove the chicken pieces with a slotted spoon and discard. Strain the stock through a fine-mesh strainer, pressing as much liquid from the vegetables as possible before discarding them. Season with salt, if desired.