| CATEGORY |
CUISINE |
TAG |
YIELD |
|
|
Pressure co, Soups & ste |
6 |
Servings |
INGREDIENTS
| 2 |
qt |
Water |
| 2 |
t |
Salt |
|
|
A few threads of saffron |
| 1/2 |
t |
Coarse grind black pepper |
| 1/2 |
c |
Sliced onion |
| 1 |
|
Fryer, cut up |
| 1 |
c |
Sliced celery |
| 2 |
c |
Sliced carrots |
INSTRUCTIONS
Put the water, salt, saffron, black pepper and sliced onion into the
pressure cooker pot and bring to a boil. Add the cut up chicken pieces
to the boiling mixture. Place lid on pressure cooker tightly. Put
pressure regulator weight in place. Leave heat under cooker on high
until the weight begins to jiggle. Lower heat immediately to a level
that keeps the weight just barely moving. Time from this point on for
12 minutes. Remove pot from heat and cool. When the pressure has been
reduced, open the pot and place back on the burner. Gently remove the
chicken pieces to a platter. Add the celery and carrots to the pot and
allow to simmer until the carrots are just barely crisp tender.
Meanwhile remove the chicken meat from the bones. When the carrots are
tender, add the meat back to the pot. Check and adjust the seasonings.
You can add your choice of cooked rice, barley, noodles, matzo balls,
potatoes, dumplings, etc. at this point and serve. Posted to IChef
11/1/96 by Cindy Hartlin Recipe by: Mrs. Gee @aol.com Posted to
MC-Recipe Digest V1 #565 by Rooby <MsRooby@sprintmail.com> on Apr 13,
1997
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