3
CHICKEN STOCK
Preparation Time: 5 minutes
Cook Time: 30 minutes (+ de-pressurising time)
Ingredients:
1 small chicken
5 cups water
1 stick of celery, sliced
1 brown onion, peeled and halved
1 carrot, sliced
1 bay leaf
1 tsp whole pepper corns
Method:
1. Pour the water in the bottom of your pressure cooker and add all ingredients except the
chicken.
2. Place the trivet into the bottom of the cooking pot and place the chicken on it. Secure the
lid and press the SOUP function.
3. Leave the pressure to release naturally and carefully remove the lid.
4. Using tongs, remove the chicken and place it on a plate for another use.
5. Discard the vegetables, bay leaf and pepper corns and strain the chicken stock into a
container for refrigeration until use.
TIP: Shred the chicken to make chicken soup or a chicken salad
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