OPTIONALhandfulfresh herbsI have been adding a little parsley or cilantro
Get your pressure cooker out. You will not need any inserts of trivets so set those aside.
Put half of the carrot, celery, onion & bay leaves in the bottom of pot
Add chicken bones & top with remaining vegetables, herbs, salt & pepper
Add water until it just covers everything (should be 4-6 cups), now add vinegar and then place the lid on your pressure cooker
Set pressure cooker to high pressure for 2 hours. (You can set it to 3 hours if you prefer BUT it needs to be on low pressure instead of high). Your final product will be the same.
At the end of the pressure cycle allow a natural release & then open the cooker – always with caution, tilting the lid away from yourself as you remove, as the contents are very hot & steam burns are mean!
Allow to cool enough & then strain into a separate bowl. Transfer to jars & once it’s room temperature put lids on & store in refrigerator for up to 4 weeks (longer if you don’t “break the seal” of the fat on top) You can also freeze for up to a year –> using ice-cube trays or other freezer container.
And if you need help finding good, real food while you are traveling, here a few resources to help you out! Try these websites — >Local Harvest OR Eat Wild