Chicken Stock


Serves: 9
Total Calories: 133

Ingredients

cooking spray
1 pound boneless skinless chicken breast half
2 stalks celery, leaves included, halved
4 large onions, with skins, quartered
4 medium carrots, halved
1 , small turnips, , quartered
2 bay leaves
8 whole peppercorns
1 sprig parsley
1 sprig thyme
10 cups water

Directions:

Spray a nonstick skillet with cooking spray and heat it up. Add chicken and cook until pieces are browned on all sides. Remove chicken to a 6-quart or larger pressure cooker. Add remaining ingredients. Lock lid and bring to full pressure over high heat. Reduce heat to maintain pressure and cook for 25 minutes. Quick-release pressure. Remove lid. Strain stock into a large bowl or pot. Discard chicken bones (reserve meat for another use), vegetables, and seasonings. Chill stock and then skim off accumulated fat. Store, covered, in the refrigerator for up to 3 days or in the freezer for up to 3 months. Use in any recipe calling for chicken or turkey bouillon, broth, or stock.

Nutritional Facts:

Serves: 9
Total Calories: 133
Calories from Fat: 13

This Chicken Stock recipe is from the Cook'n Under Pressure Cookbook. Download this Cookbook today.




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