Rapid Chicken Stock
This simple yet flavorful chicken stock is great for everything...and the pressure cooker is the magic tool here! You need a decent-sized pressure cooker for this recipe. The result is the same thing you'd get with 8+ hours of conventional simmering. This is a great way to use a leftover chicken carcass from dinner the night before, even if it's one of those rotisserie chickens from the store! I like to season the stock at the end, so that you can accurately control the amount of salt.
To speed the cooling process, place the bowl of hot strained stock into a sink filled with ice water. Stir occasionally. When the stock is room temperature, transfer it to the refrigerator. Store in the refrigerator for up to three days, or in the freezer for up to six months.