• 4 cups cold water
  • 1 medium onion, quartered
  • 1 large clove garlic or 3 small cloves
  • 1 rib celery, cut into thirds
  • 3 pounds chicken pieces, including backs, neck bones, and other bones

Combine all ingredients in Presto® 6- or 8-quart Pressure Cooker. Close cover securely. Place pressure regulator on vent pipe. COOK 15 MINUTES at 15 pounds pressure. Let pressure drop of its own accord. Strain stock, discarding solids. Skim off fat. Cool and refrigerate or freeze.

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Presto Tip:

Watch Chef Paul Miller prepare Chicken Stock in this video.