Yield: 1 to 2 Quarts

Adapted from Daniel Gritzer / Serious Eats

A pressure cooker makes some of the best chicken stock in a fraction of the time, extracting more flavor and gelatin from the bones and aromatic vegetables than the hours-long classic method.

• 4½lb mixed chicken parts, such as wings, backs, bones, feet
• 1½lb yellow onions (about 2 large), diced
• 12oz carrots (about 2 large), diced
• 8oz celery (about 6 medium ribs), diced
• 4medium cloves garlic
• 4flat-leaf parsley sprigs
• 3fresh thyme sprigs
• 1bay leaf

Combine all ingredients in a stovetop or electric pressure cooker and cover with cold water, about 2 quarts (1.9L). Make sure not to let liquid exceed the cooker’s max fill line; it’s okay if a few things poke above the water’s surface.

Close cooker and bring to high pressure, then cook at high pressure for 45 minutes. Allow cooker to depressurize, either by allowing it to cool to room temperature (for the clearest stock) or by using the pressure release valve on the cooker to rapidly vent steam. (Using the release valve will cause the stock to boil, which may result in some loss of clarity; this should not be an issue unless you’re serving it as consommé or in another preparation that requires the broth to be crystal-clear.) If you have a stove-top cooker, you can also depressurize it by running it under cold water in the sink; do not do this with an electric cooker.

Pass everything through a colander set over a large bowl.  Squeeze veg with the back of a large spoon to get as much liquid out as possible.  Discard contents of colander.  Rinse and wipe the pressure cooker pot and strain the stock back into the pot through a fine sieve.  Quick cool the stock to room temperature, by placing pot into a large bowl of ice water.  Stir a few time over about 15-20 minutes.  Refrigerate overnight to set the fat on top.

Skim fat from stock, strain, then use as desired or freeze for up to 6 months.