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20
Chicken Stock
Approximately 2 Quarts
INGREDIENTS
5 to 6 pounds chicken bones, including necks and feet,
coarsely chopped
1 medium carrot, peeled, trimmed, and cut into 1-inch slices
1 medium onion, peeled, trimmed, and quartered
1 small celery stalk, trimmed and cut into 1-inch slices
1 small leek, cleaned, trimmed and cut into 1-inch slices
1 sprig of fresh thyme
3 sprigs of fresh parsley with stems
1 bay leaf
1/2 teaspoon whole white peppercorns
Enough cold water to cover chicken and other ingredients
METHOD
1 Place all ingredients in cooking pot.
2 Lock lid in place.
3 Select Soup function, and set timer for 30 minutes.
4 When cooking cycle is complete and all pressure has been released,
remove lid.
5 Carefully strain stock through a fine mesh strainer into a clean bowl
and cool.
6 Refrigerate stock, covered, for several hours, until the fat from the
stock forms a hard, removable surface.
7 Remove hardened fat and discard before using or freezing.
Recipe courtesy Wolfgang Puck Pizza, Pasta, and More!,
Random House, 2000
19
Pressure Cooker Barbecued
Pulled Pork
4 Servings
INGREDIENTS
1 1/2 pounds pork butt, cut crosswise into 1/4-inch thick slices
Kosher salt and freshly ground black pepper
3 tablespoons commercial barbecue rub
1 tablespoon extra-virgin olive oil
1 cup good-quality canned chicken broth
1/2 cup good-quality bottled barbecue sauce
METHOD
1 Select Meat function, and set timer for 40 minutes.
2 Season pork with salt, pepper and barbecue rub.
3 Add oil to cooking pot and brown pork slices on both sides
in batches.
4 Add chicken stock.
5 Lock lid in place.
6 When cooking cycle is complete and all pressure has been released,
remove lid.
7 Using a fork and knife, shred the pork.
8 Add barbecue sauce, and stir well.
9 To serve, pile high on a soft sandwich roll and top with coleslaw,
if desired.
Note: If the pork is not falling apart after the barbecue sauce
has been added, secure the lid again and cook on the Meat function
for 10 minutes longer.
Recipe courtesy Wolfgang Puck Makes it Easy, Rutledge Hill Press, 2004
5QPressureCookerMan08 6/5/08 12:12 PM Page 19