By: Arlene Ward - Adventures in Cooking
3 pounds chicken bones, backs, necks or parts
2 stalks celery, cut into chunks
2 carrots, cut into chunks
1 onion cut into chunks
8 sprigs parsley
1 bay leaf
pinch of dried thyme or one large branch of fresh
8 whole black peppercorns
Place all ingredients into the pressure cooker. Fill the pot with water only to the level recommended by the manufacturer. It is better to go under this mark and not a hair over. The pressure cooker will sputter at high water levels.
Lock the lid in place and bring to high heat. Adjust the heat to maintain high pressure and cook for 30 minutes. Let the pressure drop naturally, about 20 minutes. Quick release any remaining pressure. Remove the lid tilting it away from you.
Strain the stock into a large bowl or pot and refrigerate after cooling to remove any grease on the surface. The stock can be used in a few days or freeze in containers for several months.