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Chicken - Pressure Pot Notes for using my new Fissler multipot! ~Whole chicken
Salt chicken in advance, 8-20 hours early. Cut out the backbone so you have some raw bones for broth (a mixture of roasted and raw make the most gelatinous broth). Put chicken in pot, keeping breast pieces on top and add 1/2 c water with about 1/4 t salt added. Maybe add some garlic for flavor also, maybe even onion, carrot and celery, maybe some lemon too. This water is necessary to make steam so you have pressure. But it makes really really good broth in the end. Set to cook 10-15 minutes pressure. Let cool to release pressure. Remove chicken and give it a good rest before removing from bone or cutting further to serve. Cook any additional chickens while you have this beautiful broth in the pot. Then use the pot to cook the bones down into broth. Problem solved! My pot has very low temp settings to the broth won't boil overnight!
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