| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats | Energy-wise, Chicken, Soup/stews, Low cal/fat | 6 | Servings | |
INGREDIENTS
| 1 | Chicken, whole (3 lb.) | |
| 1 | sm | Onion, quartered |
| 1 | Carrot, cut in 1" pieces | |
| 1 | Tomato, quartered | |
| 2 | Sprigs parsley | |
| 3 | Whole black peppercorns | |
| 6 | c | Water |
INSTRUCTIONS
1. Combine all ingredients in the pressure cooker. Cover and bring up to low pressure. Reduce heat to stabilize pressure and cook 12 minutes. (If your cooker has a fixed pressure regulating weight, cook at high pressure for 9 minutes.) Turn off heat. Leave the pressure cooker locked for 35 to 40 minutes. 2. Strain the stock. When the chicken is cool enough to handle, remove meat from the bones. Discard skin; return bones and liquid to the pan. 3. Cover and bring up to high pressure. reduce heat to stabilize pressure and cook 10 minutes. Release pressure. Strain stock. Refrigerate until the fat solidifies. Skim off fat before using. Mary Riemerman Posted to MM-Recipes Digest V3 #220 Date: Tue, 13 Aug 1996 15:49:58 -0500 From: pickell@cyberspc.mb.ca (S.Pickell)
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