Pressure Cooker Chicken Stock

Here's another quick recipe: pressure cooker chicken stock!Ingredients

• 1 Onion, chopped
• A bit of oil
• 6 pounds chicken (leg quarters separated into drumstick and thigh)
• Water (10 cups is a good starting point)
• 2 bay leaves
• Salt and pepper to taste

DirectionsBrown the onions in the oil. Dump in the rest of the ingredients. Bring to a boil and pressurize the cooker to high pressure. Cook for 45 minutes. Leave off heat for another 15 minutes. Quickly release the pressure. Strain out the liquid and skim off the fat as best as you can.CommentaryI got this recipe from cooks. The Good Eats recipe is almost the same except he doesn't brown the onions and uses a carrot and celery too (to make a mirepoix). The stuff that goes in isn't important. Cooks says use the chicken leg quarters. I couldn't find packages that add up to 6 pounds, so I tossed in some chicken backs. If you only use the backs that's cool too. Whatever you use make sure you have bones and cartilage in it. That's where you get the collagen to give that awesome mouthfeel.To release the pressure I like the cold water sprayed on top method. Why? Because it doesn't cause the stuff inside to violently boil (voilent is not dangerous in this case) -- it leaves the lid of the cooker and the valves cleaner since they don't have to deal with as much of what you've been cooking.Whatever you don't use, just freeze. It keeps well and tastes better than what you get at the store. And it's cheaper! :-D