• Put all the cleaned vegetables
  1 large carrot, 1 onion, 1 stalk of celery
• Add the pepper corns and salt
  5 peppercorns, 1 tablespoon sea coarser salt
• Make a Bouquet Grani wrapping the4 herbs around a leek leave and add it to the pan
  1 Bouquet Garni:
• Place the chicken in the pan
  1 hole free range chicken
• Cover with water up to ⅔ of the height of the pan
  fresh water
• Close the pressure cooker, make sure it is sealed.
• Put on the heat so the pressure builds up with the heat. The pressure valve will raise to the second red line
• Once the pressure is built, let it cook for 30 minutes at medium heat. Make sure the valve stays up
• After 30 minutes, gradually release the pressure from the pan. The valve will start to go down
• Once the pressure is completely released and the valve is down, open the pan
• Remove the chicken from the stock
• Let the stock cool down completely
• Once cold, remove the fat by filtering it through a paper towel or a percolator coffee filter.
• Use it or freeze it into various size containers, so it can be defrosted as big or small an amount as required.

To defrost

• Microwave the container for 5 minutes or wet the container under hot water and place the iced stock bloc into a pan over the heat