Whole chickens were on sale this week for 88 cents per pound and Ben can't pass up a bargain.
On Sunday we browned the whole chicken in the pressure cooker with some carrots, parsnips and onions. We added garlic and peppercorns, along with parsley, thyme and sage from the herb garden and filled the PC with water to 2 inches below the maxium fill line.
The cooker was at high pressure for 30 minutes and we used the quick release button when the time was up. I strained the stock while Ben stripped the meat from the bones.
At this point, the bones went back into the pot with the stock and the water level was again topped off to about 2 inches below the maximum fill line (lower than necassary in case the stock foamed up). We set the timer for another 15 minutes at high pressure and let the cooker cool off naturally.
The stock was refrigerated overnight and the fat was skimmed off the next morning. We ended up with over a gallon of aromatic chicken stock and enough chicken to make chicken and cheese enchiladas for dinner and chicken soft tacos for our lunches this week. Quite the yield from a single bird.
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