- 2 to 3 pounds chicken wings and/or carcasses
- 1 large yellow onion, chopped
- 2 large carrots, chopped
- 1 large celery rib, chopped
- 1 tablespoon whole black peppercorns
- 2 teaspoon kosher salt
- 1 bay leaf
- 5 sprigs fresh flat-leaf parsley
- 3 sprigs fresh thyme
Place all ingredients in the Dream Cooker cooking pot. Fill with water to the max fill line. Close and secure the lid. Select Pressure Cook on High Pressure and set for 1 hour.
When pressure cooking is complete, allow the pressure to naturally release. The Steam Release Indicator will be on as pressure is releasing.
Carefully open the Dream Cooker as steam may still be present. Lift the cooking pot using oven mitts, strain liquid through a fine mesh sieve and discard solids.
Allow the stock to cool to room temperature (stirring the stock will speed up this process). Cover and refrigerate. The next day, remove the layer of fat that has solidified on top of the stock.
Store in the refrigerator for up to 1 week or freeze up to 1 year. Always bring the stock back to a full boil when using.
Alternative: For a deeper flavor and darker color, roast the chicken bones first. Preheat your Wonder Oven to 425°F on Roast. Lay out the chicken bones on the bake pan and place in the oven. Roast the bones until nicely browned, about 45 minutes.