Breville BPR600XL Issue - A12 Pressure Cook Recipes - Stocks, Chicken Stock, Ingredients, Method

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.

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