Pressure cooked stock- poultry

 
                      Pressure Cooked Stock - Poultry
 
 Recipe By     : Cooking Under Pressure, copyright 1989
 Serving Size  : 1    Preparation Time :0:00
 Categories    : Soups and Stocks
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
    2 1/2  pounds        stewing chicken (up to 3 lbs) -- * see note
    2      stalks        celery -- cut in 3-4 chunks
    2      large         carrots -- cut in 3-4 chunks
    1                    parsnip (or 2), cut in 3-4 chunks -- optional
    1      large         onion -- coarsely chopped
           a few         leek greens -- optional
    4                    dried mushrooms (or 5) -- optional
      1/4  teaspoon      whole black peppercorns
    1      teaspoon      salt -- or to taste
    5      sprigs        parsley
    1                    bay leaf
    3      quarts        cold water (12 c) -- approximately
 
 Yields approximately 2 1/2 quarts
 
 This stock can be refrigerated for 5 days or frozen for up to 4 months.
 
 A young (2 1/2 to 3 pound) broiler will give you a credible chicken stock; but 
 half of a 5 to 6 pound stewing hen will give you a great one. Just freeze the s
 econd half until you're ready to prepare another batch of stock.  The hen also 
 yields tastier meat for sandwiches or chicken salad.
 
 Directions:
 *cut chicken into 6 pieces.  If using a turkey carcass with some meat intact, c
 ut into 6 to 8 pieces.
 
 Place all of the ingredients in the cooker,with enough water to reach the maxim
 um capacity level advised by the manufacturer.  Lock the lid in place and over 
 high heat bring to high pressure.  Adjust the heat to maintain high pressure an
 d cook for 30 minutes.  Let the pressure drop naturally, about 25 minutes, or u
 se a quick release method.  Remove the lid, tilting it away from you to allow a
 ny excess steam to escape.
 
 Allow the stock to cool slightly.  Strain into a large storage container.  Cove
 r and refrigerate overnight.  Remove the congealed fat from the top before usin
 g or freezing.
 
 Variations:  Add parsnips if you enjoy their subtle, haunting sweetness.  Dried
  mushrooms (which darken the stock considerably) and leek greens are also wonde
 rful additions.
 
 Author's Notes:  The stock recipes were tested in a 6-quart cooker.  You can in
 crease the ingredients by 50% if you own an 8-quart cooker, and double the ingr
 edients for a 10-quart.  Add only enough water to reach the maximum capacity le
 vel recommended by the manufacturer.
 
 Author's Notes:  It is best to prepare meat stocks a day in advance so that you
  can skim off the fat that congeals on top after overnight refrigeration.
 
 Author's Notes:  Use the steaming basket if your cooker comes with one; lift it
  out when you're finished cooking for easy draining.
 
 Author's Notes:  Allow about 20 minutes for a full pot to come up to high press
 ure.
 
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