This makes pretty good stock in about an hour. I’ve always done stock the old school way – hours of simmering on the stove top. Smells great, and is certainly a good way to humidify the house on those cold winter days. We keep a bag of bones in the freezer and add to them every time we eat chicken, pretty soon we end up with enough for a huge stock pot.
Have a roasted chicken for dinner? This electric pressure cooker is big enough for one carcass and a selection of aromatics – carrots, celery, onion, garlic, plus a few twigs of herbs and other assorted seasonings. Just add 6-8 cups of water and cook at pressure for about 30 minutes. Unplug it when it beeps and let cool. Strain out the solids and discard. Cool in the fridge overnight and the fat is easy to remove.