cooking a thing: double chicken stock thing

This comes from Helen Rosner, restaurant critic for the New Yorker, along with my own testing. Angels will sing when you taste this.

Stock A: chicken feet in the pressure cooker for 2 hours with a tablespoon of vinegar, one quartered white or yellow onion, peppercorns, a bay leaf.

Strain stock A. (you can stop here and refrigerate everything overnight.)

Stock B: roast chicken wings in the oven on a sheet tray for 45 minutes at 400F. Don’t use foil. Scrape the brown bits up with a slosh of stock A. 

Put the chicken wings and the brown bits into Stock A, pressure cook for 2 hours. 

Strain and clarify with an egg white, if you feel so bold. It should set up in the fridge to a jello-like consistency.