Roasted Chicken Stock (Pressure Cooker)

• 1 chicken carcass, from a 4-5 lb roasted chicken
• 2 large carrots, peeled and broken in half
• 2 large celery ribs, broken in half
• 1 medium onion, peeled and quartered
• 10 peppercorns
• 2 bay leaves
• 10 cups cold water

1. Add all the ingredients to the pressure cooker.
2. Lock on the lid and bring to pressure over high heat.
3. Reduce heat to medium and cook for 40 minutes.
4. Let the pressure drop naturally.
5. Remove the lid and strain through a cheesecloth lined colander.
6. Cool in the fridge, skim off the fat, and use or divide up for freezing.

chicken carcass, carrots, celery, onion, peppercorns, bay leaves, cold water

Taken from www.food.com/recipe/roasted-chicken-stock-pressure-cooker-178826 (may not work)