Chicken Stock

Author

NuWave

Category

Soups & Stews

Ingredients

• 4 lbs chicken bones
• 1 large onion, halved
• 4 large carrots, cut into thirds
• 4 celery stalks, cut into thirds
• 4 cloves garlic, crushed
• 1 bunch parsley
• 4 sprigs thyme, fresh
• 2 bay leaves
• 1 t black peppercorns, whole
• Water, enough to cover

Directions

1. Add bones, onion, carrots, celery, garlic, parsley, thyme, bay leaves, peppercorns, and water.
2. Close and lock lid. Set the pressure cooker to "soup", adjust the time to 30 minutes, and press "start/stop".
3. Once the pressure cooker is done, let it naturally release its pressure. When all pressure is released, do a quick release to make sure all pressure has been released before opening the lid.
4. Strain the stock through a fine mesh strainer or cheesecloth.