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

Go to our video page to see Chef Paul Miller show you how to prepare this delicious dish.

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