jonah @jonahedwards.com · Apr 13 the chicken’s almost at temp. Put the beef bones and all of their fat and scrapings (you’ll de-fat it later) in your pressure cooker with your stock stuff (leek greens, carrot & celery, garlic, thyme, parsley, peppercorns, and a bay leaf) — not too much — cover with cold water and start it heating
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chicken’s done, pull it out to cool a bit so you can shred it, and strain the rest into a smaller pot. In a perfect world (this isn’t) you might chill it in an ice bath, fridge it overnight, but we’ll just skim. You can wait a bit, everyone’s napping anyways. Keep an eye on the pressure cooker.