Chicken Stock

Genene Abraham

Adjusted using Leg Quarters Recipe from www.pressurecookingtoday.com

2 Chicken leg quarters

1 large onion, coarsely chopped

2 large carrots, roughly chopped

2 celery stalks, roughly chopped

3 garlic cloves, smashed

1 bay leaf

5 sprigs fresh parsley

3 sprigs fresh thyme

½ teaspoon whole peppercorns

8 cups water

Put all of the ingredients in the pressure cooker pot. Select High Pressure and set timer for 20 minutes. *I did mine for 120 minutes.* When timer sounds, turn pressure cooker off and use a Natural Pressure release. When valve drops, carefully remove the lid.

Allow the stock to cool slightly. Pour stock through fine-mesh strainer set over a very large bowl or pot. Discard bones, meat*, skin, vegetables and herbs. Cover bowl and refrigerate. When chilled skim fat from the surface.

Page footer