Recipe Book

the Fast Slow GO

™

SPR680 UK B21

Chicken Stock

Prep time:

10 minutes

Pressure cook:

80kPa / 1 hour* / Natural Release

Slow cook:

HI 4 hours / LO 8 hours

Makes: 1.5 - 2 litres

Ingredients

1.5kg 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

2 litres 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.