pressure cook recipeS - sTOCKS
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 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.
35
BPR600XL_IB_B13.indd 35 | 18/01/13 1:03 PM |
