Ultimate Chicken Stock

Ingredients

• 2 Large Rotisserie Chickens
• 3 Large Carrots — Washed and cut in half
• 1 Medium Onion — Cut in half
• 1 Large Leek — Cut in half lengthwise and washed thoroughly
• 2 Medium Celery Stalks — Cut in half
• 1/2 Bunch Parsley
• 2 Large Bay Leaves — Dried or fresh
• 1 Medium Turnip — Cut in half
• 1 Large Parsnip — Cut in half

Instructions

1: Pull apart the chicken meat from the bones. Keep the bones separate from the meat. You can use some of the skin, throw it away or give it to the dog. The bones are going to provide the flavor

2: Divide and store the meat in small containers or zip top bags and store in the freezer until ready to use. The meat can be added later when ready to make the stock into a soup or make chicken salad.

3: Put the bones into the pressure cooker or a pot with a tight fitting lid. Add the vegetables by tucking them in with the bones and on top.

4: Add enough COLD water to cover by an inch above your ingredients.

5: Pressure Cooker: Put the lid on and make sure you hear that it set into place and lock the lid or the pot will not come up to pressure. Turn burner on high and allow to come to high pressure. The pressure pin will pop up and you will hear hissing noise when the pressure has reached high. Reduce the heat as low as you can, maintaining the pin to stay up and the hissing continues. This is called low pressure. Cook on low pressure for 45 minutes. After 45 minutes, shut the heat off to ***reduce the pressure (see below about reducing the pressure)

6: Stove top: Cover the pot and turn the heat on high until it comes to a boil. Reduce to the heat to a bare simmer and let cook for about 2 hours. Shut off and allow to cool. Do not remove lid.

7: Unlock and remove the lid from the pressure cooker or the pot. Remove ALL the solids from the stock (bones, vegetable, bay leaves) and discard. To make sure there are no other bones or vegetables, strain the remain stock through a fine mesh sieve or cheese cloth into a large bowl or another pot.

8: Divide into quart containers. At this point you can refrigerate for two days or freeze. When you decide to use, the fat will rise to the top and it can be spooned off and discarded

9: You can now use the stock for whatever soup bases or recipes you choose. It up to your recipe imagination.

10: Serve with noodles or pasta of your choice and top with grated Romano/Parmesan cheese. Enjoy!

11: 3 ways of reducing the Pressure: 1) Natural reduction of pressure: Shut off the heat and let the pot rest for about an hour. Turn the pressure release valve to allow any remaining pressure to release. 2) Cold water method: Put the pot in sink and run cold water over the lid for about 10-15 minutes. Turn the pressure release valve to allow any remaining pressure to release. 3) Quick release – Turn the pressure release valve and allow steam to release fully. ALWAYS ALLOW PRESSURE TO RELEASE FULLY IN ORDER TO BE ABLE TO UNLOCK LID. IF THE LID DOES NOT UNLOCK, THE PRESSURE STILL NEEDS TO BE RELEASED.