PAgepressureheadercook..... recipeS - sTOCKS
Chicken Stock
Makes 2.5 litres
INGREDIENTS
1 kg 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 litres 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 fine sieve. Refrigerate until fat rises to the top and solidifies.
8.Remove hardened fat layer and discard. Divide into smaller containers; label and freeze or use straight away.
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