Peel the carrots and leek, then add them to the pot. Optionally, you can sauté them lightly.

Add the chicken carcass, leg quarters, ham bone, a few threads of saffron, and a pinch of salt. Fill with water up to the 2/3 mark. Set to high pressure cook for 30 minutes.

Let the pressure release naturally, then open the pot (only when it’s safe!). Add the peeled potatoes and bring to a boil for another 30 minutes without pressure. You can also add some cooked chickpeas if you like.

Taste and adjust the salt (it will depend on the ham bone). Remove the leek, carcass, and bones. Divide the potatoes, carrots, meat, chickpeas, and broth among bowls. You can freeze extra broth for another day or other recipes.

Enjoy!