This is a rich chicken stock recipe from the Ultimate Pressure Cookbook by Tom Lacalamita. This will make a rich chicken stock that can be used as a base for a lot of great dishes. The recipe yields approximately 8 cups.
2 1/2 pounds chicken bones with meat including backs, wings, and checks,all visible fat and skin removed
1 large onion, thinly sliced
2 large leeks, trimmed, washed well and chopped
2 large carrots, coarsely chopped
2 stalks celery, coarsely chopped
2 sprigs celery leaves
1 large vine-ripened tomato, peeled, seeded and coarsely chopped, or 2 canned plum tomatoes, seeded and chopped
4 1/4 inch thick slices of peeled gingerroot
4 sprigs parsley
1/2 teaspoon whole black peppercorns
9 cups water
Rinse the chicken under running water. Place the chicken and the remaining ingredients in the pressure cooker. Position the lid and lock in place. Place over high heat and bring to pressure. Adjust heat to stabilize pressure and cook for 30 minutes. Remove from heat and let pressure drop naturally. Once the pressure has dropped, open the pressure cooker. Remove the chicken pieces with a slotted spoon and discard. Strain the stock through a fine-mesh strainer, pressing as much liquid from the vegetables as possible before discarding them. Season with salt if desired.