Pressure cooker chicken stock

One chicken carcass

2 carrots, roughly chopped

2 onions, roughly chopped

2 sticks celery, roughly chopped

Bay leaf

Thyme

Parsley

2 cloves garlic, squashed

Black peppercorns

According to Heston, the pressure cooker is the secret weapon to good chicken stock.

I had a chicken carcass left over from a roast chicken so thought I’d give it a go.  Ideally you would wait until you had 2 or 3 carcasses to give you a nice meaty stock.  However, I don’t have a big enough freezer so had to make do with one.

All I did was to bung it all in the pan and top it up with cold water.  I then cooked it under pressure for about 2hrs all in.

The result is much paler than I was expecting (probably due to the fact that I only used one carcass) but it has congealed into a nice tub of jelly and has probably made about 500ml.  The results are not as chickeny as I would like.  Next time I think I might reduce it a bit to concentrate the flavour.