Quick Chicken Broth

I make a quick pressure cooker stock from a chicken I’ve roasted and eaten for dinner. Break the carcass apart; add a chopped carrot and onion, parley and thyme if you have them. Cover the bones and vegetables with half water/half commercial broth. Use high pressure for half an hour. Remove from the heat and let the pressure drop naturally for 10 minutes. Quick release any remaining pressure by running cold water over the lid. Strain, chill, and lift off the fat. This is also easy to make in a regular saucepan. Cook for 45 minutes.

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