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Pressure Cooker Chicken Stock

fast.cook's picture
Ingredients
  Chicken 2 Pound
  Leek 2
  Celery 2 , chopped
  Macadamia nuts 8
  Shallot 3 , minced
  Garlic 1 Clove (5 gm)
  Lemon juice 2 Teaspoon
  Lemon, rind 1 Teaspoon, grated
  Coriander seeds 1 Teaspoon
  Turmeric 2 Teaspoon
  Salt To Taste
  Black peppercorns 12
  Cloves 2
  Dry white wine 1⁄2 Cup (8 tbs)
Directions

MAKING
1) In a 6 quarts pressure cooker, place the chicken pieces and cover with 2 quarts (2 liters) of cold water so that the pot is full only up to 2/3 capacity.
2) Bring the water to a slow boil and skim off any surface scum.
3) Stir in rest of the ingredients.
4) Place the lid, bring up the pressure to 15 pounds and cook for 30 minutes.
5) Then turn off the heat and lower the pressure immediately.
6) Take off the pressure cooker lid and allow to slightly cool down.
7) Skim off all the surface fat, strain out all the solids and store the broth in the refrigerator.

SERVING
8) Use as required.

Recipe Summary

Difficulty Level: 
Medium
Cuisine: 
Continental
Ingredient: 
Chicken
Interest: 
Everyday, Healthy
Preparation Time: 
20 Minutes
Cook Time: 
40 Minutes
Ready In: 
60 Minutes

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