Poached chicken plus stock+
Last updated 6/12/2012 1:18:22 AM. Recipe ID 49193. Report a problem with this recipe.
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
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.
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