(Total Time: 30 MIN| Serves: 4)
2 lbs chicken neck and backs
2 chicken thighs, whole
½ cup fresh parsley, finely chopped
2 tsp sea salt
1 tsp dried thyme
1 tsp peppercorn
Rinse well the chicken and place in the pot. Pour in enough water to cover and stir in freshly chopped parsley. Optionally, add some finely chopped celery stalk and season with salt, thyme, and peppercorn.
Seal the lid and set the steam release handle to the ‘’Sealing’’ position. Press the ‘’Manual’’ button and set the timer for 25 minutes on high pressure.
When done, release the pressure naturally and open the lid. Chill for a while and then strain the stock.
Per Serving (Calories 12 | Total Fats: 0.6g | Net Carbs: 1g | Protein: 0.8g |Fiber: 0.3g)