Homemade chicken stock has an altogether deeper, richer flavor than anything you can buy in a store. Usually making stock calls for simmering the ingredients for hours on the stovetop; here, a pressure cooker speeds up the process to just about an hour.
Find this recipe in our cookbook, SAVEUR: Soups and Stews
- 3 lb. chicken parts
- 1⁄4 tsp. black peppercorns
- 2 carrots, peeled and roughly chopped
- 1 head garlic, halved
- 1 leek, roughly chopped
- 1 onion, quartered