Using a pressure cooker cuts the cooking time drastically, while producing a flavorful and gelatin-rich stock. Dicing the aromatic vegetables leads to better extraction of their flavor.
4 1/2 pounds (2kg) mixed chicken parts, such as wings, backs, bones, and feet (see note)
1 1/2 pounds yellow onions (about 2 large; 680g), diced
12 ounces carrots (about 2 large; 340g), diced
8 ounces celery (about 6 medium ribs; 225g), diced
4 medium cloves garlic
4 flat-leaf parsley sprigs
3 fresh thyme sprigs (optional)
1 bay leaf
Combine all ingredients in a stovetop or electric pressure cooker and cover with cold water, about 2 quarts (1.9L). Make sure not to let liquid exceed the cooker’s max fill line; it’s okay if a few things poke above the water’s surface.
Close cooker and bring to high pressure, then cook at high pressure for 45 minutes. Allow cooker to depressurize, either by allowing it to cool to room temperature (for the clearest stock) or by using the pressure release valve on the cooker to rapidly vent steam. (Using the release valve will cause the stock to boil, which may result in some loss of clarity; this should not be an issue unless you’re serving it as consommé or in another preparation that requires the broth to be crystal-clear.) If you have a stovetop cooker, you can also depressurize it by running it under cold water in the sink; do not do this with an electric cooker.
Skim fat from stock, strain, then use as desired or freeze for up to 6 months.