Chicken Stock

I have developed this method for Chicken Stock over time. In the pressure cooker, I brown chicken parts in oil. (Sprinkle with salt and pepper first). I use chicken backs, wing tips, whatever pieces I might have on hand. Brown them very very well so there is fond in the pan and the pieces have lots of golden spots. Then fill up with water, add carrot and onion chunks, bay leaf, thyme and some salt. Process for 2 hours. Then strain everything from the broth, and add new diced carrots and onions, a bit of boneless skinless chicken and more salt. Process for about 15 minutes. Amazing! (If the flavor isn't strong enough you can add a little bit of chicken base to this.)