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Chicken Stock
(5 litre pressure cooker)

Yield: 4½ cups	Pressure Cooking Time 15 minutes
5 cups water  2 lb (900 g) chicken parts (wings, neck, back) 1 small (2 oz / 60 g) onion sliced 1 small (2 oz / 60 g) carrot  sliced 1 stalk celery cut into 2 inch (5 cm) pieces 1 tsp salt  ¼ tsp pepper  2 bay leaves
Method
1 Recipe can be reduced to one-half by reducing all ingredients proportionately. 2 Put all ingredients in cooker. Stir. 3 Bring to boil on high heat. Skim off scum rising to the surface. 4 Close cooker. Bring to full pressure on high heat. Reduce heat and cook for 15 minutes. 5 Remove cooker from heat. Allow to cool naturally. 6 Open cooker. Strain stock through a fine sieve. 7 For fat free stock, refrigerate stock until fat solidifies on top. Skim off fat.