Pressure-Cooked Chicken Stock

• 4 1/2 pounds chicken necks, backs, and gizzards
• 2 chicken feet (optional)
• 8 cups cold water
• 2 small leeks, trimmed, washed, and split lengthwise
• 2 medium carrots, scrubbed and cut into thirds
• 1 medium parsnip, scrubbed and cut into thirds
• 1 small turnip, peeled and halved
• 3 large celery stalks with leaves, halved
• 1 large onion, halved
• 6 whole cloves
• 2 sprigs fresh dill
• 10-12 sprigs fresh parsley
• 2 large bay leaves
• 1 tablespoon peppercorns, slightly crushed
• Salt to taste

1. Wash all the chicken parts under cold water.
2. Place in a 6- to 8-quart pressure cooker with 8 cups of water.
3. Slowly bring to almost boiling, skimming off the scum as it rises to the surface.
4. When water is clear and free of scum, add the remaining ingredients.
5. Seal the cooker.
6. Place the pressure regulator firmly on the vent pipe.
7. When pressure regulator begins to gently rock, start timing.
8. Cook for 30 minutes with pressure regulator, rocking- slowly and continuously, or follow the manufacturers directions for your cooker.
9. Allow pressure to drop gradually with the lid in place until all the steam has left the cooker.
10. Do not place the cooker under cold running water to reduce the pressure.
11. Follow the manufacturers directions for, cooling.
12. Cool the stock to room temperature, then strain through several layers of cheesecloth.
13. Discard the vegetables, but reserve the chicken parts and gizzards for another use.
14. Refrigerate the stock overnight for easy removal of excess fat.

chicken necks, chicken feet, cold water, leeks, carrots, celery, onion, cloves, dill, parsley, bay leaves, peppercorns, salt

Taken from www.cookstr.com/recipes/pressure-cooked-chicken-stock (may not work)