Homemade Chicken Stock

• 1 tablespoon vegetable oil
• 1 onion peeled and chopped
• 2 chicken carcasses
• 1 turnip chopped
• 2 leeks chopped
• 1 potato chopped
• 1 celery stalk trimmed and chopped
• 2 carrots peeled and chopped
• 1 chicken breast organic
• 7 ounces beef shank
• 1 beef knee bone
• 2 bay leaves
• 4 chicken feet
• fresh parsley minced
• ground black pepper
• salt
• water

1. Add the oil to a large pot on medium heat. Add the onion and 1 chicken carcass. Saute for 10 minutes.
2. Add the turnip, leeks, potato, celery, carrots, remaining chicken carcass, chicken breast, beef shank, beef knee bone, bay leaves, chicken feet, and a pinch each of parsley, salt, and black pepper to taste to a pressure cooker.
3. Cover everything with water and place on high heat.
4. Bring to a boil. The bones will start to create a foam on top. Remove this foam little by little.
5. Cover with the lid and boil 40 minutes.
6. Once done, strain half the stock and add more water to the pot. Cook another 20 minutes. Once done with the second batch, strain it and add it to the first batch. Let cool, skim fat off the top. Freeze what is not used immediately.

vegetable oil, onion, chicken carcasses, leeks, celery, carrots, chicken, beef shank, knee bone, bay leaves, chicken feet, parsley, ground black pepper, salt, water

Taken from www.yummly.com/recipe/Homemade-Chicken-Stock-627179 (may not work)