Chicken Stock

Recipe Ingredients

2 lbs	908g / 32oz	Chicken parts - (to 2 1/2)
		= (backs, necks or feet)
2		Onions - peeled
2		Carrots - coarsely chopped
2		Celery ribs with leaves - (to 4) - coarsely chopped
1/2		Fresh parsley
1		Bay leaf
10		Peppercorns
		Salt - to taste
8 cups	1896ml	Water

Recipe Instructions

Place all ingredients in a 5-quart or larger pressure cooker. Bring stock to a boil.

Close lid and bring pressure to first red ring (8 pounds pressure) over high heat. Adjust heat to stabilize pressure at first red ring. Cook for 30 minutes.

Remove from heat and use Natural Release Method.

Strain stock and allow to cool. Refrigerate. Scrape off any fat covering the top of stock. Will keep up to 4 days refrigerated, or freeze for later use.

This recipe yields 8 cups.

Source:
Kuhn Rikon at http://www.kuhnrikon.com

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