Homemade Chicken Stock

2 tbsp olive oil
1 whole chicken, organic is the best, but hormone free / antibiotic free chickens are also great
1 onion, cubed
1 carrot, cut into 3 pieces
2-3 cloves of garlic
2 celery stems
3 cm piece of fresh ginger
1-2 cinnamon sticks
0.5 tbsp black peppercorns
2-3 bay leaves
1 tbsp table salt
I also add a couple of each: cardamom pods, star anise, cloves, a piece of nutmeg. If you miss some of them it’s ok.

First of all, there is a lot of controversy about washing chicken, I do not wash mine and advise you to do the same. The risk of contaminating your kitchen is far worse than not cleaning your chicken which will be fully cooked later anyways. Heat a couple of tablespoons of olive oil in bottom of the pressure cooker. Then add the chicken and saute it on each side for a couple of minutes until golden. Then add the water (i use boiled water to speed up the process) until the chicken is completely covered.
Let the chicken boil with the lid uncovered. You will see some brown scum coming out and lying on the surface of the water, remove them as much as you can.
Add all the veggies and whole spices and close the lid of the pressure cooker. I cook it for 30-35 minutes and then when the pot is ready to be opened, i open it and drain the water (liquid gold) on one side and clean the chicken from the carcass and the skin on the other side.
The stock can be made into a soup, pilaf, or added to any sauce. The chicken can be used in a soup or in any chicken recipe. The fat in it will come to the top, you can remove it or keep it. The stock can be refrigerated for 4 days or frozen for up to three months. Cool it fully before adding it to a jar or a glass container and moving to the fridge / freezer.

if you are making this for babies under one, skip the salt.