2. Pour oil into a pressure cooker over medium heat. Add onions, carrots, leeks and garlic, and sauté until softened but not browned, about 5 minutes. Add blanched wings, ground chicken, parsley and peppercorns; cover with about 4 cups of cold water and seal pressure cooker. Set pressure gauge at 1 bar or 15 pounds per square inch, turn heat to high and when steam starts to escape, turn to low and cook for 1 1/2 hours. Let cool before removing lid. Strain through a fine sieve, discarding solids. Refrigerate and skim off any fat.

Yield: Almost 4 cups.

Note: For a brown stock, roast chopped wings and ground thigh meat for about 30 minutes at 425 degrees before pressure cooking.