Recipes

Beef Stock
1. Place all ingredients in a 5-quart or larger
pressure cooker. Bring stock to a boil and skim
off any froth which rises to the top.
2. Close lid and bring pressure to first red ring
over high heat. Adjust heat to stabilize pressure
at first red ring. Cook for 45 minutes.
3. Remove from heat and use Natural Release
Method, see page 10.
4. Strain stock and allow to cool. Refrigerate.
Scrape off fat covering the top of stock. Will keep
up to 4 days refrigerated, or freeze for later use.
Makes 8 cups
Approximate Nutritional Analysis Per Cup:
17 calories / 2g protein / 1g carbohydrates / 1g fat
.2g dietary fiber / 5mg cholesterol / 18mg sodium
1 pound lean beef
Beef bones (1 beef
shank cut cross-
wise or a piece of
short ribs)
2 onions, peeled
2 carrots, coarsely
chopped
2-4 ribs celery with
leaves, coarsely
chopped
1
/2 bunch fresh parsley
1 bay leaf
4 whole cloves
10 peppercorns
Salt to taste
8 cups water
67
0
45
15
30
Chicken Stock
1. Place all ingredients in a 5-quart or larger
pressure cooker. Bring stock to a boil.
2. Close lid and bring pressure to first red ring
over high heat. Adjust heat to stabilize pressure
at first red ring. Cook for 30 minutes.
3. Remove from heat and use Natural Release
Method, see page 10.
4. Strain stock and allow to cool. Refrigerate. Scrape
off any fat covering the top of stock. Will keep up to
4 days refrigerated, or freeze for later use.
Makes 8 cups
Approximate Nutritional Analysis Per Cup:
12 calories / 1g protein / 1g carbohydrates / .2g fat
.2g dietary fiber / 3mg cholesterol / 18mg sodium
2-2
1
/2 pounds chicken
parts (backs,
necks or feet)
2 onions, peeled
2 carrots, coarsely
chopped
2-4 ribs celery with
leaves, coarsely
chopped
1
/2 bunch fresh parsley
1 bay leaf
10 peppercorns
Salt to taste
8 cups water
0
45
15
30