Monday, November 17, 2008

Homemade Chicken Stock

Homemade Chicken Stock
based on a recipe from Miss Vickie's "Big Book of Pressure Cooker Recipes"

1kg bones
500g root vegetables, coarsely chopped
3 cups aromatic vegies (eg onions, garlic, shallots, celery stalks & leaves, parsley, leeks)
500g leafy vegetables
2 bay leaves
10 peppercorns

Toss everything into the pressure cooker and cover with water. WARNING - be careful not to overfill the pressure cooker. It should be less than 3/4 full. Lock lid in place and bring to pressure. Once at pressure, reduce heat to the lowest possible setting whilst maintaining pressure. Keep at this setting for 30 minutes. Turn off heat and let pressure cooker naturally cool down and depressurise. Once cooker has depressurised, strain stock and then refrigerate the liquid for a few hours. This lets the fat solidify on the surface. Skim fat off stock, divide stock into portions and freeze.

Stock is great to use in soup or risotto.


Anonymous said...

do you use your pressure cooker often? t.

Fiona said...

Hi T,

I do use my pressure cooker often. Probably once or twice a week. I'm about to put up a new post detailing why I prefer pressure cooking over slow cooking (crock pot).

Hope the info helps. Please ask if you want to know anything more.


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