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Pressure Cooked Stock- Poultry

Pressure Cooked Stock- Poultry is a soups recipe made with Stewing Chicken, Whole Black Peppercorns, and Salt. Add it to your meal plan and shop the whole list in one go.

Illustrative photo

Ingredients

• 2 1/2 lb
• 1/4 tsp
• 1 tsp

Method (preview)

1. 1

   Just freeze the s econd half until you're ready to prepare another batch of stock.

2. 2

   The hen also yields tastier meat for sandwiches or chicken salad.

3. 3

   Place all of the ingredients in the cooker,with enough water to reach the maxim um capacity level advised by the manufacturer.

4. 4

   Lock the lid in place and over high heat bring to high pressure.

5. 5

   Adjust the heat to maintain high pressure an d cook for 30 minutes.

6. 6

   Let the pressure drop naturally, about 25 minutes, or u se a quick release method.

7. 7

   Remove the lid, tilting it away from you to allow a ny excess steam to escape.

8. 8

   Allow the stock to cool slightly.

9. 9

   Strain into a large storage container.

10. 10

    Cove r and refrigerate overnight.

11. 11

    Remove the congealed fat from the top before usin g or freezing.

12. 12

    Variations: Add parsnips if you enjoy their subtle, haunting sweetness.

13. 13

    Author’s Notes: The stock recipes were tested in a 6-quart cooker.

14. 14

    Add only enough water to reach the maximum capacity le vel recommended by the manufacturer.