Ease of Preparation: Easy
Yield: 8 1/2 cups (2 L)
Ingredients:
4 teaspoons (20 ml) olive oil
2-3 pounds (907 g-1.4 kg) chicken carcasses/bones
9 cups (2.2 L) water
1 large onion, peel on, cleaned, and cut in half
1 celery stalk, chopped
3 carrots, chopped
1 bay leaf
1 thyme sprig
1 head garlic, peel on, cut in half
2 teaspoons (10 ml) whole peppercorns
2 teaspoons (10 ml) apple cider vinegar’
Method:
Set the multi-cooker to Sauté. Add olive oil and heat. Add chicken bones and brown on all sides. Switch off the Sauté setting. Pour in a bit of water, scraping up any brown bits from the bottom with a spatula. Pour in remaining water. Add onion, celery, carrots, bay leaf, thyme, garlic, peppercorns, and apple cider vinegar to the pot. Close and lock lid. Close vent. Set to Pressure Cook on high for 60 minutes.
Once cooking has finished, allow the steam to release naturally.
Strain the stock through a cheesecloth or strainer and allow to cool. Skim fat off the top. Use the stock immediately or keep in an airtight container for up to 5 days in the refrigerator, or up to 3 months in the freezer.