Pressure Cooker Chicken Stock
2 lb chicken parts or carcass
1 medium onion, peeled and halved
1 celery stalk, cut in several pieces
1 large carrot, scraped and cut in several pieces
2 sprigs parsley
6 peppercorns or 1/4 teaspoon ground black pepper
1 teaspoon thyme
2 bay leaves
Salt to taste
6 cups water
Combine all ingredients in the pressure cooker. Lock the lid in place and bring to pressure, then lower heat and cook for suggested time. Allow pressure to drop by the natural release method , remove the lid and strain by pouring it through a strainer which has been lined with a couple of layers of damp cheesecloth, damp kitchen towel or damp paper towels. Press with the back of a wooden spoon to extract as much liquid as possible. Cool, then refrigerate overnight and remove any congealed fat that has collected on the surface.
Cook for 30 35 minutes on high pressure.
2 lb chicken parts or carcass
1 medium onion, peeled and halved
1 celery stalk, cut in several pieces
1 large carrot, scraped and cut in several pieces
2 sprigs parsley
6 peppercorns or 1/4 teaspoon ground black pepper
1 teaspoon thyme
2 bay leaves
Salt to taste
6 cups water
Combine all ingredients in the pressure cooker. Lock the lid in place and bring to pressure, then lower heat and cook for suggested time. Allow pressure to drop by the natural release method , remove the lid and strain by pouring it through a strainer which has been lined with a couple of layers of damp cheesecloth, damp kitchen towel or damp paper towels. Press with the back of a wooden spoon to extract as much liquid as possible. Cool, then refrigerate overnight and remove any congealed fat that has collected on the surface.
Cook for 30 35 minutes on high pressure.
1 comment:
And this looks very nutritious. I'll have to give this one a go, thanks for all the recipes.
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