Title: Poached chicken plus stock+
 Categories: Energy-wise, Chicken, Soup/stews, Low cal/fat
      Yield: 6 Servings
 
      1    Chicken, whole (3 lb.)
      1 sm Onion, quartered
      1    Carrot, cut in 1" pieces
      1    Tomato, quartered
      2    Sprigs parsley
      3    Whole black peppercorns
      6 c  Water
 
  1. Combine all ingredients in the pressure cooker. Cover and bring up
  to low pressure. Reduce heat to stabilize pressure and cook 12
  minutes. (If your cooker has a fixed pressure regulating weight, cook
  at high pressure for 9 minutes.) Turn off heat. Leave the pressure
  cooker locked for 35 to 40 minutes.
  
  2. Strain the stock. When the chicken is cool enough to handle,
  remove meat from the bones. Discard skin; return bones and liquid to
  the pan.
  
  3. Cover and bring up to high pressure. reduce heat to stabilize
  pressure and cook 10 minutes. Release pressure. Strain stock.
  Refrigerate until the fat solidifies. Skim off fat before using.
  
  Mary Riemerman