- 1 chicken carcass and/or bones
- 1 large onion, quartered
- 2 celery stalks, cut into 2 inch pieces
- 2 medium carrots, cut into 2 inch pieces
- 4 garlic cloves, smashed
- 2 tsp black peppercorns
- 2 bay leaves
- 2 sprigs of thyme
- 1 Tbsp kosher salt
- Preheat the oven to 450 F. Roast chicken carcass for 1 hour. Transfer to a pressure cooker.
- Add remaining ingredients to the pressure cooker and add enough water to just cover the chicken. Pressure cook for 1-2 hours on high. (Alternatively, you can simmer in a large stock pot on low heat for 5-6 hours.)
- Let cool and refrigerate for 2 days.
- Strain stock and discard solids.
Stef das Chef 
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