Pressure Cooked Stock- Poultry

* Exported from MasterCook *

Pressure Cooked Stock - Poultry

Recipe By : Cooking Under Pressure, copyright 1989
Serving Size : 1 Preparation Time :0:00
Categories : Soups and Stocks

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 1/2 pounds stewing chicken (up to 3 lbs) -- * see note
2 stalks celery -- cut in 3-4 chunks
2 large carrots -- cut in 3-4 chunks
1 parsnip (or 2), cut in 3-4 chunks -- optional
1 large onion -- coarsely chopped
a few leek greens -- optional
4 dried mushrooms (or 5) -- optional
1/4 teaspoon whole black peppercorns
1 teaspoon salt -- or to taste
5 sprigs parsley
1 bay leaf
3 quarts cold water (12 c) -- approximately

Yields approximately 2 1/2 quarts

This stock can be refrigerated for 5 days or frozen for up to 4 months.

A young (2 1/2 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 s
econd 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, c
ut 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 an
d cook for 30 minutes. Let the pressure drop naturally, about 25 minutes, or u
se 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. Cove
r and refrigerate overnight. Remove the congealed fat from the top before usin
g or freezing.

Variations: Add parsnips if you enjoy their subtle, haunting sweetness. Dried
mushrooms (which darken the stock considerably) and leek greens are also wonde
rful additions.

Author's Notes: The stock recipes were tested in a 6-quart cooker. You can in
crease the ingredients by 50% if you own an 8-quart cooker, and double the ingr
edients for a 10-quart. Add only enough water to reach the maximum capacity le
vel recommended by the manufacturer.

Author's Notes: It is best to prepare meat stocks a day in advance so that you
can skim off the fat that congeals on top after overnight refrigeration.

Author's Notes: Use the steaming basket if your cooker comes with one; lift it
out when you're finished cooking for easy draining.

Author's Notes: Allow about 20 minutes for a full pot to come up to high press
ure.

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