Recipe Book

53
the Fast Slow Go
™
BPR680 USC B21
Chicken Stock
Prep time: 10 minutes
Pressure cook: 12.0 psi / 1 hour* / Natural Release
Slow cook: HI 4 hours / LO 6 hours
Makes: 6 - 8 cups
Ingredients
3 lb (1.35kg) chicken bones and/or pieces
1 large onion, peeled, quartered
2 carrots, coarsely chopped
2 celery stalks, coarsely chopped
1 head of garlic, cut in half crosswise
1 teaspoon whole black peppercorns
1 bay leaf
2 sprigs thyme
5 sprigs flat-leaf parsley
8 cups (2 liters) water, approximately
Method
1. Place all the ingredients except the water in the
cooking bowl. Add enough water to come to the
maximum fill level. Close and lock the lid.
2. Select STOCK or SLOW COOK and
press START.
3. When cooking has completed, let the stock
cool until safe to handle then strain through a
fine-mesh sieve. Refrigerate overnight to allow
the fat to solidify.
4. Remove and discard the solidified layer of fat. Use
immediately or freeze in small airtight containers
for up to 1 month.
*Cooking time excludes the building and releasing
of pressure.