Stock Under Pressure
- 2 small or one large chicken carcass, raw or cooked
- 6-8 chicken feet
- 1 onion, quatered, skin left on, it adds a nice golden color to the stock
- 1 leek top, rinsed, lacking that add another onion
- 1 carrot, peeled, cut in half
- 1 celery stalk, cut in half
- 3 sprigs Italian parsley
- 4 sprigs fresh thyme
- 1 bay leaf
- 1 teaspoon whole black peppercorns
- 3 1/2 quarts water
- Place all the ingredients into a 10 quart pressure canner and add the water. (My cooker shouldn't be filled more than two thirds to the top) and slowly bring to a boil over medium heat. When it starts to boil skim the brown scum from the top. From here since all canners are different I think you should follow your manufacturers instructions. I use 14 lbs pressure for one hour. If you want to can the stock use your manufacturers guidlines.
chicken carcass, chicken, onion, another onion, carrot, celery stalk, parsley, thyme, bay leaf, whole black peppercorns, water
Taken from food52.com/recipes/3457-stock-under-pressure (may not work)