Ingredients
2-1/2 pounds bony chicken pieces (legs, wings, necks or back bones)2 celery ribs with leaves, cut into chunks2 medium carrots, cut into chunks2 medium onions, quartered2 bay leaves1/2 teaspoon dried rosemary, crushed1/2 teaspoon dried thyme8 to 10 whole peppercorns6 cups cold water
Preparation
Place all ingredients in a 6-qt. electric pressure cooker. Lock lid; make sure vent is closed. Select manual setting; adjust pressure to high and set time for 45 minutes. When finished cooking, allow pressure to naturally release.
Remove chicken; set aside until cool enough to handle. Remove meat from bones. Discard bones; save meat for another use. Strain broth, discarding vegetables and seasonings. Refrigerate 8 hours or overnight. Skim fat from surface.
