So i have a sort of smaller counter top pressure cooker. I have been wanting to do stock in it since a bunch of people, Chef Jacob included were extolling the virtues of pressure cooking stock. I was thinking about doing smaller batches, straining, and then reducing it on the stove top so i can get another batch into the cooker. I can probably fit one MAYBE two chicken carcasses and the appropriate chopped stock items and water.
Any thoughts on this and how i can maximize efficiency? I want to be able to get a process going and i have a shit-ton of frozen carcasses in my freezer i want to unload.