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
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