Difference between revisions of "Chicken stock"
From Combobulate
(Created page with "From here: https://www.youtube.com/watch?v=3k20zFlbFfE ==== Ingredients ==== # A pressure cooker and a frying pan, or one of those multi pot things. # A roast chicken # A ca...") |
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Once your veg are soft, turn off the heat and bung the chicken in the pressure cooker on top of the sautéed veg. Add a couple of litres of boiling water and put the lid on. | Once your veg are soft, turn off the heat and bung the chicken in the pressure cooker on top of the sautéed veg. Add a couple of litres of boiling water and put the lid on. | ||
| − | Pressure cook on high for an hour then let cool. | + | Pressure cook on high for an hour then let cool. Do not release the pressure, let it cool and depressurise before opening. |
Once depressurised pour the stock through a sieve and refrigerate. | Once depressurised pour the stock through a sieve and refrigerate. | ||
Latest revision as of 17:02, 12 January 2026
From here: https://www.youtube.com/watch?v=3k20zFlbFfE
Ingredients
- A pressure cooker and a frying pan, or one of those multi pot things.
- A roast chicken
- A carrot
- An onion
- Some garlic
Method
Go to M&S and buy a rotisserie chicken, I used the butter basted one.
Set your pot to sauté and add some oil. Thinly slice the carrot and onion, smash some garlic and sauté.
Whilst that's doing strip the chicken and shred the meat, the more broken up the better.
Once your veg are soft, turn off the heat and bung the chicken in the pressure cooker on top of the sautéed veg. Add a couple of litres of boiling water and put the lid on.
Pressure cook on high for an hour then let cool. Do not release the pressure, let it cool and depressurise before opening.
Once depressurised pour the stock through a sieve and refrigerate.
