Chicken Stock
Makes: 4 quarts
Ingredients
- 4 pounds chicken scraps, such as necks, backs, and wings
- 1/2 large onion, halved
- 2 medium carrots, scrubbed and halved crosswise
- 2 ribs celery, washed and halved crosswise
- 3/4 tsp dried thyme
- 5 sprigs parsley
- 1 bay leaf
- 5 black peppercorns
- 1 clove garlic, smashed
- 1 gallon cold water
Instructions
Combine all ingredients in a 6-quart pressure cooker or instant pot. Cook at 15 pounds pressure for 1 hour.
Place a 5 quart vessel under a strainer and strain out the solids from the stock. Squeeze the solids to release any leftover juices, then discard. Strain liquid through a fine-mesh sieve, then allow to cool to room temperature.
Transfer stock to freezer-proof tupperware and freeze.