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This stock can be refrigerated for 5 days or frozen for up to 4 months.
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A young (2 1/2 to 3 pound) broiler will give you a credible chicken stock; but half of a 5 to 6 pound stewing hen will give you a great one.
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Just freeze the second half until you're ready to prepare another batch of stock.
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The hen also yields tastier meat for sandwiches or chicken salad.
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Directions: *cut chicken into 6 pieces.
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If using a turkey carcass with some meat intact, cut into 6 to 8 pieces.
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Place all of the ingredients in the cooker, with enough water to reach the maxim um capacity level advised by the manufacturer.
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Lock the lid in place and over high heat bring to high pressure.
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Adjust the heat to maintain high pressure and cook for 30 minutes.
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Let the pressure drop naturally, about 25 minutes, or use a quick release method.
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Remove the lid, tilting it away from you to allow a ny excess steam to escape.
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Allow the stock to cool slightly.
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Strain into a large storage container.
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Cover and refrigerate overnight.
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Remove the congealed fat from the top before using or freezing.
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Variations: Add parsnips if you enjoy their subtle, haunting sweetness.
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Dried mushrooms (which darken the stock considerably) and leek greens are also wonderful additions.
