Chicken Stock - Pressure Cooker

• chicken carcass and giblets (3)
• crock pot chicken carcass (1)
• canola oil
• white wine -mini bottle
• yellow onions with skin (3)
• celery (7)
• carrots (7)
• bay leaves (5)
• rosemary (1 Tbsp)
• thyme (1 Tbsp)
• whole peppercorns (1Tbsp)
• cumin (2 tsp)
• parsley (1 Tbsp)
• minced garlic (1/4 cup)

1. Rough chop vegetables.
2. Put in enough oil to cover bottom of pressure cooker.
3. Brown chicken carcasses in oil.
4. Remove chicken and add vegetables and brown.
5. Add wine to deglaze cooker.
6. Add chicken back in, cover with water, add spices.
7. Bring cooker to 10 pounds pressure, cook for 45 minutes.
8. Allow to cool down/come down from pressure naturally (approx 20 minutes) Once cool strain and use in pressure cooker chicken soup.

chicken carcass, chicken carcass, canola oil, white wine, yellow onions, celery, carrots, bay leaves, rosemary, thyme, cumin, parsley, garlic

Taken from recipeland.com/recipe/v/chicken-stock-pressure-cooker-54754 (may not work)