Pressure Cooker Brown Chicken Stock

Ingredients

• 5 pounds chicken bones
• Vegetable oil, for drizzling
• 1 yellow onion, roughly diced
• 1 medium carrot, roughly diced
• 1 large celery rib, roughly diced
• Boiling water, for deglazing
• 2 medium cloves garlic
• 2 sprigs thyme
• 1 sprig flat-leaf parsley
• 2 tablespoons tomato paste

Directions

1. Heat the oven to 400 degrees F, with a rack in the center. Drizzle the chicken parts lightly with oil, then spread them out in a single layer on a rimmed baking sheet or in a roasting pan. Roast for about 30 minutes, flipping the bones once or twice, until they start to take on a golden brown color.
2. While the chicken is roasting, coat the onion, carrot, and celery lightly with oil. Once the bones have started to brown, scatter the vegetables over and around them. Return the pan to the oven and roast for about 30 minutes longer, until the bones and vegetables are well browned. Watch closely so nothing burns.
3. Move the chicken parts and roasted vegetables into a pressure cooker. Tip away and discard any fat collected in the roasting pan, or save it if you like. Add a shallow splash of boiling water to the pan and scrape to loosen the browned bits, then pour those juices into the pressure cooker.
4. Add the garlic, thyme, parsley, and tomato paste to the pressure cooker. Pour in enough cold water to reach the cooker’s max-fill line; don’t go above that line, even if a few solids are sticking out.
5. Seal the pressure cooker, bring it up to high pressure, and cook for 1 hour and 30 minutes. Let the pressure come down on its own. Open the cooker, pour the stock through a fine-mesh strainer, and discard the solids.
6. Remove the fat either by carefully spooning it from the surface while the stock is hot, or by chilling the stock well and lifting off the firm layer of fat from the top.
7. Divide the stock among storage containers or zipper-lock bags. If it has been chilled, warm it until liquid again first, then refrigerate or freeze until you need it.