Chicken bone broth

I use a pressure cooker for making stock; it only takes an hour once it is up to pressure. Alternatively you can keep a slow rolling simmer in a large stock pot for 3-4 hours (although I'm not really qualified to say). You can use bones of any animal - I follow the same process regardless of type of bones used.

Ingredients

2 large carrots
2 -3 large onions
4-5 sticks of celery
1 tbsp black peppercorns
1 tbsp salt
3 bay leaves
2 sprigs of thyme
1 leek
1.5kg chicken bones
bunch of parsley (use roots if you are picking from your garden)

Optional items:
Parmesan cheese rind (I throw these in the freezer once I finish the cheese block)
1 punnet of mushrooms

Method

1. Cut the dirty roots off the onions and cut in half - I leave the skins on
2. Cut the ends of the carrots - I don't bother peeling them
3. Put all the ingredients into your pressure cooker and fill up to 3 inches from the top
4. Bring the pot up to pressure and cook on medium pressure for 1 hour
5. Strain through a fine sieve and bottle while boiling to sterilise the bottles (I turn them upside down to also cook any residual germs in the jar/bottle lid)