Chicken Stock with a Pressure Cooker

Source: Cooking Issues

Ingredients

• 2 frozen chicken carcasses (left over from roast chicken)
• Frozen celery, carrot, onion, etc scraps
• Pinch of whole black pepper seeds
• Water to reach till 2/3 fill line

Directions

1. Add all ingredients to the pressure cooker
2. Fill with water till 2/3 max fill line
3. Place on high heat until it reaches 15psi (first red line), then turn down to low (maintaining 15psi) for 30 minutes

Comments
Easy and really good stock.