Ingredients 

• 1 small chicken - about 700-800 gm. 
• 1 large onion - skinned and quartered 
• 1 large carrot - peeled and cut in 3 cm. pieces 
• 2 sticks celery - chopped 
• 1 bouquet garni (20 pepper corns, 3 cm. piece cinnamon, 8 cloves, 2 black cardamoms tied loosely in muslin cloth) 
• 2 bay leaves 
• 1/2 tsp. salt 
• 10 cups water 

• Scald the feet of the chicken in boiling water for 10 minutes.
• Drain and place all the ingredients in pressure cooker and cover with salted water.
• Bring to pressure, reduce the heat and cook for 15 minutes.
• Cool and lift out the chicken.
• Remove carcass, wings and neck and put these back into pressure cooker. 
• Lift off the meat from the bones and add these also. 
• Place pressure cooker back on fire and bring to pressure. 
• Reduce heat and cook for 20 minutes. 
• Cool and strain through muslin. 
• Remove any fat from the surface by drawing absorbent paper over it.