Chicken Broth/Stock (Pressure Cooker)

• 3 lbs chicken carcasses, rinsed chicken wings, backs, bones and necks
• 8 cups cold water
• 2 large carrots, cleaned and chopped
• 2 large celery ribs, cleaned and cut into 1 inch slices
• 2 large onions, peeled and quartered
• 1 bunch fresh flat leaf parsley (Italian)
• 2 large bay leaves
• 14 teaspoon whole black peppercorn

1. Place chicken and water in PC, bring to a boil over medium-high heat.
2. Add remaining ingredients.
3. Using a large spoon or skimmer, remove and discard any froth that has formed on the surface.
4. Lock lid in place.
5. Over high heat, bring PC to high pressure.
6. Lower heat to maintain pressure and cook for 30 minutes.
7. Remove from heat (if you have the time let pressure drop naturally - about 15-20 min) and quick release the pressure by running the PC under cold running water.
8. Tilt the PC away from you, unlock and remove lid.
9. Allow stock to cool slightly, strain stock pressing the chicken and vegetables to remove all their liquid.
10. Discard solids and pour stock into storage containers.
11. Refrigerate containers for up to 3 days or freeze for up to 3 months.

chicken carcasses, cold water, carrots, celery, onions, flat leaf parsley, bay leaves, black peppercorn

Taken from www.food.com/recipe/chicken-broth-stock-pressure-cooker-287835 (may not work)