Ingredients

• 1 store-bought rotisserie chicken
• 75g carrot, thinly sliced (about ½ a carrot)
• 150g yellow onion, thinly sliced (about ½ an onion)
• 2 cloves garlic, crushed
• Neutral oil or chicken fat, as needed
• 2 liters water

Instructions

1. Heat enough chicken fat or neutral oil to coat the bottom of a pressure cooker or Instant Pot over medium-high
2. Add the sliced onion, carrot, and crushed garlic. Let them sear without stirring until they start to brown at the edges
3. Pull the meat off the chicken, separating all the bones from the meat. Shred the meat finely or pulse in a food processor
4. Add the bones and shredded meat to the lightly browned vegetables, then add 2 liters of water
5. Pressure cook on high for 30 to 90 minutes, then allow to cool without venting (or vent very slowly)
6. Strain stock through a fine sieve

Notes

30 minutes of pressure cooking is equivalent to 2-3 hours of stove-top simmering; 90 minutes is equivalent to 7-8 hours. Cooling without venting keeps the stock clear by avoiding the turbulence of boiling.