Pressure Chicken Stock
Yield
1 batchPrep
15 minCook
30 minReady
1 hrsTrans-fat Free, Low Carb
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 ½ | pounds |
chicken
parts |
|
| 8 | cups |
water
|
|
| 1 | teaspoon |
salt
|
|
| 1 | each |
onions
peeled, sliced |
|
| 1 | each |
carrots
sliced |
|
| 2 | tablespoons |
sherry
|
|
| 1 ½ | tablespoons |
vegetable oil
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 680.4 | g |
chicken
parts |
|
| 1.9 | l |
water
|
|
| 5 | ml |
salt
|
|
| 1 | each |
onions
peeled, sliced |
|
| 1 | each |
carrots
sliced |
|
| 3E+1 | ml |
sherry
|
|
| 23 | ml |
vegetable oil
|
|
Directions
Wipe chicken pieces with damp cloth and dry; place in cooker and add water.
Add salt, onion and carrot. Add celery. Bring to boil then skim.
Cover. Cook over high heat until pressure is reached.
Reduce heat; cook 15 min.
Cool cooker naturally. place under running water to cool.
