3
CHICKEN STOCK
Preparation Time: 5 minutes
Cooking Time: 30 minutes (+ de-pressurising time)
Makes: 4 litres
Ingredients:
1 small chicken
4 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. Add 4 litres (16 cups) of water to your multi cooker pot with all the ingredients except the
chicken.
2. Place the trivet in the cooking pot and sit the chicken on top. Secure the lid and press the
SOUP/CURRY function; ensuring the exhaust valve is in the sealed position.
3. Once the cooking cycle is complete, leave on KEEP WARM/CANCEL to allow the pressure to
release naturally. Carefully remove the lid after the red oat indicator drops.
4. Using tongs, remove the chicken and place it on a plate for another use.
5. Discard the vegetables, bay leaf and peppercorns. Season the stock to taste, then cool
to room temperature before transferring to an airtight container. Fresh stock will keep
refrigerated for up to 3 days, or frozen for up to 3 months.
TIP: Shred the chicken to make chicken soup or a chicken salad
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