makes 4-8 cups
1.5-1.8 kg/3.5-4 lb chicken, whole or cut into 6 pieces
2 large onions, unpeeled and coarsely chopped
2 carrots, coarsely chopped
3 celery stalks with leaves, coarsely chopped
4 garlic cloves, unpeeled and halved
a small bunch of fresh flat-leaf parsley, torn
a few sprigs of fresh thyme
1 bay leaf
2 teaspoons sea salt
a few whole black peppercorns
Combine all of the ingredients in the pressure cooker and add enough water to cover by about 2 cm/3/4 in.
Lock on the lid and bring to high pressure. Lower the heat slightly but maintain high pressure and cook under high pressure for 30 minutes then let cool naturally. When cool, release and remove the lid, taking care of any steam that is expelled as you open the pressure cooker.
Strain the stock. Taste and adjust the seasoning, adding salt if needed. To degrease the stock, refrigerate overnight, then remove the fat from the surface before reheating and using.
The stock can be frozen or kept covered in the refrigerator for up to a week. Bring to a rolling boil before using.