Rotisserie Chicken Stock Recipe: Pressure Cooker

If you are looking for a more flavorful chicken stock, something really satisfying, try this:

Note: I am relatively new to the word of pressure cookers. This one time kitchen staple is making something of a resurgence. I'm pretty sure my mom never used one but my grandma did. I did research before purchasing and using mine, an 8 quart stainless steel model. The recipes assume you have pressure cooker experience. If you don't, check this link out: http://missvickie.com/workshop/buying.html
There's a short learning period but the results are so worth the investment.

Pressure cookers use pressure (duh) to cook at very high temperature. Something like a roast will be fork tender in just an hour. Soups, my favorite, are richer and more flavorful than any soup I have made even with hours on the stove. This is my recipe for

Chicken Stock using a rotisserie chicken from the supermarket

1 fully cooked rotisserie chicken
2-3  32 ounce cartons of chicken broth. If you are eating some of the purchased chicken for a meal, use 2 cartons of stock. If the whole chicken is for soup, use 3 cartons.
1 chopped onion
1 T. olive oil
chicken seasonings you desire (I like rosemary and sage)

Saute the onion in olive oil until brown in the pressure cooker pot (not sealed). Take all of the meat from the chicken and put aside. Add the bones and skin to the pot. Don't worry about the fat from the skin, you can skim the stock after cooking. Pour in the broth. Add the seasonings and bring to a boil. Put the lid on the pressure cooker and seal shut. Once the steam is steady, reduce the heat to medium and cook for 30 minutes.
Remove the pressure cooker from the heat and let it cool naturally. The pressure button will release when it is safe to open.

Transfer the cooked stock to another pot, straining through a colander. Don't want bones and skin in the soup! I use the back of a large spoon to press all of the stock from the bone mess. Discard the bone mess.
Chop the chicken meat you removed from the bones and add to the stock.
Refrigerate until cool then skim the fat.
Voila!
You now have the most flavorful base for a variety of soups!