Chicken Stock

A basic chicken stock to use as a rich, savory base.

• Chicken parts and scraps, optionally roasted
• Onion, carrot, celery, garlic. Left whole or cut into a couple large pieces.
• Parsley, thyme, bay, peppercorns, etc.
• Salt. To cheat: Boullion, gelatin, MSG, etc.

Add everything to a stockpot and cover with water. Simmer for multiple hours, occasionally skimming scum from the surface. Strain and reduce/dilute/season as necessary. Optionally remove fat, either by a fat separator or by skimming after refrigerating.

Pressure Cooker Method

Cook on high pressure for almost an hour. Allow pressure to release naturally to prevent boiling.