Pressure Cooker Braised Fowl

fast.cook's picture

Jan. 03, 2012


Bacon slice 1 , unsmoked, rinded and chopped
Butter/Margarine 25 Gram (optional)
Onions 2 , peeled and sliced
Carrots 2 , scraped and sliced
Celery stalks 3 , scrubbed and chopped
Boiling fowl 1 , jointed and skinned (if liked)
Brown stock/Water and 1/2 chicken stock cube 450 Milliliter (hot)
Tomato puree 15 Milliliter
Salt To Taste
Freshly ground black pepper To Taste
Bouquet garni 1
Grilled bacon rolls 1 Tablespoon



1) Arrange the ingredients.


2) Heat the cooker gently.

3) Heat the bacon rind gently to release the fat.

4) Add the bacon to the cooker and fry until beginning to colour.

5) If necessary add the butter or margarine to the cooker and saute the vegetables.

6) Lift them out and drain well, discard the bacon rind.

7) Brown the pieces of fowl well on both sides.

8) Lift out the fowl and drain off the excess fat.

9) Add the stock and tomato puree to the cooker, stir well.

10) Replace the vegetables and bacon.

11) Put the pieces of fowl on top.

12) Add salt and pepper and the bouquet garni.

13) Close the cooker, bring to high pressure and cook for 15 minutes.

14) Reduce the pressure quickly.

15) Discard the bouquet garni.

16) Skim off any excess fat.

17) Taste and adjust the seasoning as necessary.


18) Serve the braised fowl garnished with grilled bacon rolls.

Recipe Summary

Difficulty Level: Medium
Cook Time: 60 Minutes
Ready In: 60 Minutes