Chicken Stock
Instructions:
- Traditional method: Place all the ingredients in a large soup pot or Dutch oven and bring to a simmer over high heat. Reduce the heat to very low, cover partially, and simmer very slowly, just the merest bubble, for 2 hours.
- Pressure cooker method: Place all the ingredients in a large pressure cooker; add enough water so that everything is submerged but the water is not above the maximum fill line. Lock on the lid and bring to high pressure over medium-high heat (follow the manufacturer’s instructions). Reduce the heat to medium and cook at high pressure for 25 minutes. Set aside off the heat and let the pressure return to normal (again, follow the manufacturer’s instructions), about 15 minutes.
- Strain the soup through a sieve or colander set over a large bowl in the sink. Cover and refrigerate overnight so the fat will congesal on top of the soup. Skim off the fat, then divide the soup into individual containers and refrigerate for up to 3 days or freeze for up to 3 months.