Ingredients
- 1.5kg whole chicken, rinsed
- 2 medium carrots, sliced 2cm
- 2 sticks celery, sliced 2cm
- 2 sprigs curly parsley
- 1 bay leaf
- 1 tsp black peppercorns
- 2 litres water
Directions
- Place the chicken, carrots, celery, parsley, bay leaf, peppercorns and water into the pressure cooking bowl and stir until combined.
- Securely place and seal the lid onto the pressure cooker and ensure the pressure release valve is set to the sealed position. Turn the settings dial to setting ‘5’ and allow to cook until the pressure cooker has switched off. (If you are using the Kambrook Digital Pressure Cooker, select the ‘SOUP/CURRY’ button and then the ‘START/CANCEL’ button).
- Release the pressure from the pressure cooker by turning the pressure release valve to the venting position.
- Remove the chicken from the pressure cooking bowl and set aside. Pour the stock through a sieve and into a 2 litre heat proof jug.
- Remove flesh from the chicken and reserve for sandwiches, curries, soups ect.
NOTE: Stock can be used for risottos, soups, curries ect. and can be kept in air tight containers in the freezer for up to 3 months.