| 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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