Pressure-cooker Chicken Stock

Sweat vegetables in butter, add chicken carcass and water. Cook under pressure 20 minutes. Strain, cool, season. Rich and quick.

Soup Base Stock Pressure Cooker

Estimated Nutrition

Calories

840

kcal / serving

1176 kcal total

Carbs

25.71g

per serving

36 g total

Fat

61.43g

per serving

86 g total

Protein

62.86g

per serving

88 g total

Cook Time

minutes

Serves

1.4

litres

Dietary

Vegetarian Vegan Dairy Free Gluten Free

Ingredients

Dairy

grams

Butter

Liquids

litres

Water

Meat

units

Chicken Carcass

Raw, with winglets, giblets (but not liver) and any bones

NutsSeeds

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

to taste

Salt

to taste

Pepper

Vegetables

units

Mushroom

Chopped

units

Onion

Peeled and studded with 3 cloves

units

Carrot

Diced

Method

Drain, cool and season with salt and pepper.

Cover and cook at pressure for 20 minutes.

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.