- 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 6- or 8-quart Presto® 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.