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."..."
INGREDIENTS
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1 large onion, quartered
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1 large carrot, cut into 4 pieces
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1 stalk celery, cut into 4 pieces (optional)
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1 leftover chicken carcass
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10 cloves garlic
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15 whole black peppercorns
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4 quarts cold water, or more as needed
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1 teaspoon sea salt, or to taste
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