- Serves 8 (8 cups)
- 4 lbs. raw chicken bones (ask butcher for necks and backs)
- 8 cups water
- 1 onion, quartered
- 1 carrot, cut into large chunks
- 1 celery stalk, cut into large chunks
- 3 bay leaves
- 1/4 tsp. black peppercorns
1.Heat water as you chop all vegetables.
2.Add all ingredients into the pressure cooker.
3.Close and lock the lid in place. Heat on high until pressure builds and the indicator rod rises to maximum pressure.
4.Turn down the heat. Cook for 30 minutes.
5.Turn off the heat, and release the pressure by slowly pressing the button on the handle.
6.Once all pressure is released, open the lid.
7.Cool. Strain and press the solids to release all the liquid.
8.Chill the broth and then remove the fat.
9.Refrigerate up to 3 days or freeze for up to 4 months.