PRESSURE COOKING RECIPES
Chicken Stock
A rich, full-bodied stock usually takes 4 or more hours of simmering. With his pressure cooker, Chef Paul Miller makes a delicious chicken stock in under 30 minutes.
3 |
pounds chicken pieces, including backs, neck bones, and other bones | |
1 |
medium onion | |
1 |
large clove garlic | |
1 |
rib celery | |
4 |
cups cold water |
Combine all ingredients in 6-quart pressure cooker. Close cover securely. Place pressure regulator on vent pipe. COOK 15 MINUTES at 15 pounds pressure with pressure regulator rocking slowly. Let pressure drop of its own accord. Strain stock, discarding solids. Skim off fat. Cool and refrigerate or freeze.
Makes 1 quart
