Having read posts on this site about the success of using a pressure cooker for making stock, I thought this may be a great way to clear out my freezer of the chicken bones I had been saving. I did not get the crystal clear stock which supposedly is derived simply from using a pressure cooker and I am wondering what I did wrong.
I put 3 lbs of backs, necks, and chicken tenders in my 7 litre (approx 7 quart) presssure with leeks, onion, carrot, celery and a tiny head of broccoli. I filled the pot 3/4 with cold water and brought the cooker up to pressure and kept it there for 45 minutes. I then took the pressure cooker of the heat and allowed it to depressurize on its own before opening up the cooker.
The result was a rich broth but not the clear stock everyone raved about. I strained the liquid twice. Once with a fine sieve and the second time through two layer of cheeseclothe. If I was making this the traditional way, there would be skimming of liquid and the vegetables would not be added until a later stage.