Pressure Cooker Homemade Chicken Broth

• 2-1/2 pounds bony chicken pieces (legs, wings, necks or back bones)
• 2 celery ribs with leaves, cut into chunks
• 2 medium carrots, cut into chunks
• 2 medium onions, quartered
• 2 bay leaves
• 1/2 teaspoon dried rosemary, crushed
• 1/2 teaspoon dried thyme
• 8 to 10 whole peppercorns
• 6 cups cold water

1. Place all ingredients in a 6-qt. electric pressure cooker. Lock lid; make sure vent is closed. Select manual setting; adjust pressure to high and set time for 45 minutes. When finished cooking, allow pressure to naturally release.
2. Remove chicken; set aside until cool enough to handle. Remove meat from bones. Discard bones; save meat for another use. Strain broth, discarding vegetables and seasonings. Refrigerate 8 hours or overnight. Skim fat from surface.

chicken, celery, carrots, onions, bay leaves, rosemary, thyme, peppercorns, cold water

Taken from www.tasteofhome.com/recipes/pressure-cooker-homemade-chicken-broth/ (may not work)