My wife roasts a chicken stuffed with onions, garlic, carrots, celery, rosemary, and thyme. When the meal is done, I whack up the chicken carcass and toss it and its veges and erbs into the pressure cooker for 90 minutes. Don’t know if the result is soup or stock but it sure tastes good, freezes well, and adds tons of flavor to anything that calls for chicken stock.
My wife roasts a chicken stuffed with onions, garlic, carrots, celery, rosemary, and thyme. When the meal is done, I whack up the chicken carcass and toss it and its veges and erbs into the pressure cooker for 90 minutes. Don’t know if the result is soup or stock but it sure tastes good, freezes well, and adds tons of flavor to anything that calls for chicken stock.