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Chicken  Stock    HT    CD    ACC  Pressure Cooker  30mins

Makes Approx 1.1L/40fl.oz.    Hot    Cold    Vegetables  Herbs  Accompaniment   Savoury Sauces    Gravy    Gluten Wheat Dairy Free  Eggless


One Large Chicken Carcass

1 Onion

2  Carrots

1 Stick Celery, (including the leaves if possible)

4 whole Black Peppercorns, lightly crushed

2 full sprigs of fresh Parsley

1 Bay Leaf

2 Sprigs Thyme


1 Garlic Clove, halved

1L/35fl.oz. Water



1. Cut the onions and carrots into large chunks and place in the pressure cooker.

2. Break the carcass up into manageable pieces and add to the pan together with  the remaining ingredients. 

3. Bring to the boil in the open pressure cooker then skim any scum from the surface.

4. Cover with the lid, bring to pressure then reduce the heat and cook for 20 minutes.

5. After the cooking time, remove the pan from the heat and slow release the steam.

6. Strain the stock into a clean pan and leave to cool.

More Poultry & Game Recipes  |  General Poultry & Game Prep & Cooking Times  


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Key techniques

Chop to – To cut into pieces of approximately the same size.
Brown  to  -  To fry in very shallow  fat  over a high heat in order to colour the food and seal in the juices.

Sauté  - The cooking of food in a small amount of fat, preferably in a single layer, until it browns and softens. It is important not to overfill the pan.


Tips, Options and Substitutions


Main equipment

Chopping Knife

Chopping Board


Wooden or Plastic Spoon


Freezing/Make ahead

Related Recipes and Information

More Poultry & Game Recipes 

General Poultry & Game Prep & Cooking Times  

Game Seasons UK

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