Pressure Cooked Stock- Poultry
Yield
2 1/2 quartsPrep
30 minCook
55 minReady
85 minIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 2 ½ | pounds |
chicken
stewing |
|
| 2 | stalks |
celery
cut in 3-4 chunks |
*
|
| 2 | large |
carrots
cut in 3-4 chunks |
|
| 1 | each |
parsnips
cut in 3-4 chunks, optional |
*
|
| 1 | large |
onions
coarsely chopped |
|
| 1 | x |
leeks
opt. |
*
|
| 4 | each |
mushrooms
dried, opt. |
|
| ¼ | teaspoon |
black peppercorns
whole |
|
| 1 | teaspoon |
salt
or to taste |
|
| 5 | sprigs |
parsley leaves
|
|
| 1 | each |
bay leaves
|
*
|
| 3 | quarts |
water
cold, approx. |
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1.1 | kg |
chicken
stewing |
|
| 2 | stalks |
celery
cut in 3-4 chunks |
*
|
| 2 | large |
carrots
cut in 3-4 chunks |
|
| 1 | each |
parsnips
cut in 3-4 chunks, optional |
*
|
| 1 | large |
onions
coarsely chopped |
|
| 1 | x |
leeks
opt. |
*
|
| 4 | each |
mushrooms
dried, opt. |
|
| 1.3 | ml |
black peppercorns
whole |
|
| 5 | ml |
salt
or to taste |
|
| 5 | sprigs |
parsley leaves
|
|
| 1 | each |
bay leaves
|
*
|
| 3 | quarts |
water
cold, approx. |
*
|
Directions
This stock can be refrigerated for 5 days or frozen for up to 4 months.
A young (2½ to 3 pound) broiler will give you a credible chicken stock; but half of a 5 to 6 pound stewing hen will give you a great one.
Just freeze the second half until you're ready to prepare another batch of stock.
The hen also yields tastier meat for sandwiches or chicken salad.
Directions: *cut chicken into 6 pieces.
If using a turkey carcass with some meat intact, cut into 6 to 8 pieces.
Place all of the ingredients in the cooker, with enough water to reach the maxim um capacity level advised by the manufacturer.
Lock the lid in place and over high heat bring to high pressure.
Adjust the heat to maintain high pressure and cook for 30 minutes.
Let the pressure drop naturally, about 25 minutes, or use a quick release method.
Remove the lid, tilting it away from you to allow a ny excess steam to escape.
Allow the stock to cool slightly.
Strain into a large storage container.
Cover and refrigerate overnight.
Remove the congealed fat from the top before using or freezing.
Variations: Add parsnips if you enjoy their subtle, haunting sweetness.
Dried mushrooms (which darken the stock considerably) and leek greens are also wonderful additions.
