Pressure Cooker Chicken Stock

1 chicken carcass (bones)

3 large carrots

4 stalks celery

1 onion

1 teaspoon salt

pinch of pepper

8 cups water

¼ cup fresh parsley

2 bay leaves

Place all contents into a pressure cooker. Bring to a boil and add the pressure top. Simmer at pressure for 45 to 60 minutes. Allow to cool completely. Strain liquid, discard bones and vegetables. Store sealed in a refrigerator overnight. Strain again to remove gelatin and freeze into cubes. Use as needed for soups, stews and for all other recipes requiring stock.

Makes 8 cups