Pressure-cooker Chicken Stock
Sweat vegetables in butter, add chicken carcass and water. Cook under pressure 20 minutes. Strain, cool, season. Rich and quick.
Estimated Nutrition
| Per Serving | Total | |
|---|---|---|
| Calories | 840 kcals | 1176 kcals |
| Carbohydrates | 25.71 grams | 36 grams |
| Fat | 61.43 grams | 86 grams |
| Protein | 62.86 grams | 88 grams |
Cook Time
30 mins
Produces
1.4 litres
Allergies
Vegetarian
Vegan
Dairy Free
Gluten Free
Ingredients
Dairy
50
grams
grams
Liquids
1
litres
litres
Meat
1
units
units
Chicken Carcass
Raw, with winglets, giblets (but not liver) and any bones
NutsSeeds
1
units
units
Bouquet Garni
Made with a few parsley stalks, a couple of sprays of tarragon, 1 bayleaf, 1 sprig of thyme, leek trimmings, bundled inside 1 halved stick of celery
1
to taste
to taste
1
to taste
to taste
Vegetables
Steps
- Melt the butter and sweat the vegetables over a low heat, covered, for 10 minutes.
- Add the carcass and cover with water.
- Bring to a boil, skim, and add the bouquet garni.
- Cover and cook at pressure for 20 minutes.
- Drain, cool and season with salt and pepper.