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35
CHICKEN STOCK
Makes 2.5 quarts
INGREDIENTS
2lbs chicken carcasses
1 onion, sliced
1 carrot, cut into 5 chunks
1 stick celery, sliced
4 white peppercorns
1 bay leaf
5 parsley stalks
2.5 quarts water
METHOD
Sauté setting
1. Remove as much fat and skin from
carcasses and rinse thoroughly; drain
well and place into removable cooking
bowl, along with remaining ingredients.
Secure lid on.
Pressure cook setting
2. Press FUNCTION button then select
PRESSURE COOK, indicator light
will illuminate.
3. Enter 1 hour TIME, time is displayed
on LED.
4. Pressure Release Valve is turned to
PRESSURE position and Pressure
Control Dial turned to HIGH position.
5. Once timer is 0 and 5 beeps sound,
release PRESSURE.
6. Open lid and cool completely.
7. Strain stock through a fi ne sieve.
Refrigerate until fat rises to the top
and solidifi es.
8. Remove hardened fat layer and discard.
Divide into smaller containers; label and
freeze or use straight away.
PRESSURE COOK RECIPES - STOCKS