Pressure Cooker Stock

This is a quick, easy stock at which a traditionalist would turn up their nose, but it’s totally appropriate for the home cook. It’s not perfectly transparent – you won’t be making any consommés – but it has a deep, rich flavor and tremendous body (straight from the fridge, it’s the consistency of jello).

6 lbs chicken or turkey necks (you can substitute backbones, wings, or other parts)
1 onion, quartered
1 carrot, peeled and cut into 3 pieces
2 bay leaves
10 cups water

• Dump everything into your pressure cooker, lock the lid in place, and bring to pressure.
• Cook at pressure for 45 minutes
• Remove from heat and let the pressure naturally release for 15 minutes.
• Quick-release the remaining pressure.
• Use a slotted spoon to remove and discard the solids.
• Cool the stock in an ice-bath, then refrigerate overnight.
• Skim the solidified fat from the surface.