Demonstrated in store by “Eugenia” for Fissler pressure cookers
- 1 kg chicken backs, all visible fat and excess skin removed
- 1 tsp vegetable oil
- 1 small onion, halved
- 1 small carrot, coarsely chopped
- 1 small celery rib with leaves, coarsely chopped
- ¼ tsp dried thyme
- ¼ tsp black peppercorns
- 4 parsley sprigs
- 1 bay leaf
- 2 quarts, 1900ml water
Using a heavy cleaver, chop the chicken backs into 2-3 inch pieces.
In a 8 litre pressure cooker, heat the oil over a medium-high heat. In batches, add the chicken and cook, turning occasionally, until lightly browned, about 5 minutes. Transfer to a plate and set aside.
Pour all but 1 tablespoon of the fat from the pot. Add the onion, carrot and celery. Cook, stirring occasionally, until the vegetables soften, about 2 minutes. Return the chicken to the pot. Stir in the thyme, peppercorns, parsley and bay leaf. Add the water.
Lock the lid in place; bring to high pressure (2) over a high heat. Adjust the heat to maintain the pressure (2).
Cook for 40 minutes.
Remove from heat and release the pressure naturally. This will take 20 minutes. Strain the stock into a large bowl. Cool completely. Cover and refrigerate overnight.
Using a large spoon, remove the chilled fat from the surface of the stock.
(The stock can be prepared up to 3 days ahead, stored in an airtight container and refrigerated, or frozen for up to 6 months.)
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