Title: Chicken or Turkey Stock
Categories: Soup Pressure
Yield: 2 1/2 quarts

PRESSURE COOKER COOKBOOK
3	lb	Chicken or turkey pieces; wings, necks, and bones
2	lg	Leeks; sliced
2	cl	Garlic
1		Carrot; cut into lg. chunks
2		Celery stalks; cut into 2" pieces
2	ts	Salt
1/2	ts	White pepper
1		Bay leaf
2	tb	Bouquet garni; in cheese- cloth bag
3		Parsley sprigs
3	qt	-Water
BOUQUET GARNI
3		Bay leaves; crumbled
1/4	c	Dried parsley
2	tb	Thyme
2	tb	Marjoram

Bouquet Garni - mix ingredients; keep stored in pantry.

Stock - In a 6-qt. pressure cooker, combine chicken, leeks, garlic, carrot, celery, salt, pepper, bay leaf, bouquet garni, parsley, and water. Secure lid. Over high heat, develop steam to high pressure. Reduce heat to maintain pressure and cook 1 hr. Release pressure accdg. to manufacturer's directions. Shake cooker to release pressure pocket. Remove lid.

Stir stock. Remove cheesecloth bag, bay leaf, and chicken pieces. Strain stock through a fine colander, sieve, or cheesecloth into lg. pot or container, lightly pressing with back of spoon to extract juices from vegetables. Refrigerate a few hours, allowing fat to rise to top of stock for easy removal.

Author - Toula Patsalis

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