Roast the carcass bones on a foil lined tray at 200C until browned.
Break the joints of the Chicken wings by bending them backwards – this will let you lay them flat on a tray so we can roast them evenly.
Put the full-cream milk powder in a small saucer so you can lightly dust the wings with it through a sieve. You don’t need a thick coating. The point is not to roast the milk powder but just to catalyze the reaction in the chicken skin.
Put the wings in the oven with the carcass bones. It will take about 20-30 mins to brown one side, then flip them all and brown the other side.
Brown off the onions in a frypan.
Put the browned chicken bones and wings into the pressure cooker, add the Bay leaves, lemon thyme, carrot, onions, and Parsley.
The pans will be glazed with a mixture called “fond” – that is pure flavour, don’t throw it in the sink. While the pans are still hot add a cup of water and use a spatula to be sure to capture all the fond.
Add the deglazing liquid from the previous step and about 2 litres of water to cover the chicken and vegetables.
Cook under high pressure for 2 hours. On my Electric cooker, the maximum I can manually set is 1 hour, so I run it through two complete 1 hour cycles.
Put a fresh kitchen towel, or muslin cloth in a strainer and set it over a bowl with at least a 2 litre capacity. The wooden spoons are a cunning contraption to make sure the strainer doesn’t fall into the stock bowl.
Strain the stock for a few hours until no more liquid drains out. You can toss the solids – there won’t be much flavour at all left in them.
Pour the stock into ice cube trays to freeze, and you can store these until you need them in ziplock bags in the freezer.