Читать книгу The Complete Book of Pressure Cooking - L.D. Michaels - Страница 36

20–30 minutes

cooked or uncooked leftover chicken scraps, including skin, bones, neck, stomach, heart, but excluding too much liver (you could use a really old bird that would not be suitable for anything else)

1 Chop up meat and bones very finely. Add enough water to cover. Boil in open pan. Skim off scum.

2 Add more water to no more than half full, depending on degree of concentration required. Pressure cook for 20 minutes for cooked meat, 30 minutes for uncooked.

3 Depressurize, strain out solids, cool and degrease by skimming off solid fat.

4 On reuse, dilute to taste (at least an equal amount of water) and add parsley and other herbs, such as chervil, thyme, sage.

If you use a whole chicken or boiling fowl, the pressure-cooking time is 40 minutes. This stock will keep for 3–4 days in the fridge, after which it will need boiling up again. If a concentrated stock is required for freezing, omit all vegetables and use more meat. The vegetables are then added on reuse. Carrot is especially important, as it gives sweetness and freshness to the fluid. Store in the freezer for up to 3 months.