Poached chicken plus stock+

1. Combine all ingredients in the pressure cooker.
2. Cover and bring up to low pressure.
3. Reducei heat to stabilize pressure and cook 12 minutes.
4. (if your cooker has a fixed pressure regulating weight, cook at high pressure for 9 minutes).
5. Turn off heat.
6. Leave the pressure cooker locked for 35 to 40 minutes.
7. Straini the stock.
8. When the chicken is cool enough to handle, remove meat from the bones.
9. Discard skin; return bones and liquid to the pan. Cover and bring up to high pressure.
10. Reduce heat to stabilize pressure and cook 10 minutes.
11. Release pressure.
12. Strain stock.
13. Refrigerate until the fat solidifies.
14. Skimi off fat before using.
15. mary riemerman.