| CATEGORY |
CUISINE |
TAG |
YIELD |
|
|
Pressure co, Soups & ste |
6 |
Servings |
INGREDIENTS
| 2 |
qt |
Water |
| 2 |
ts |
Salt |
|
|
A few threads of saffron |
| 1/2 |
ts |
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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