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Chicken Stock
INGREDIENTS
Makes about 6 cups
• 900 g chicken parts, primarily backs, but also
including gizzards, necks, hearts and wings
• 1 medium onion, peeled and halved
• 1 celery stalk, cut into several pieces
• 1 large carrot, scraped and cut into several
pieces
• 2 sprigs parsley
• 1/4 teaspoon ground black pepper
• 1 teaspoon thyme
• 2 bay leaves
• Salt to taste
• 6 cups water
METHOD
Combine all ingredients in the pressure
cooker. Lock the lid in place and adjust to
suggested setting and time. Once cooked
release pressure by opening the pressure
valve, remove the lid and strain by pouring it
through a strainer which has been lined with a
couple of layers of damp cheesecloth, damp
kitchen towel or damp paper towels. Press
with the back of a wooden spoon to extract as
much liquid as possible. Cool, then refrigerate
overnight and remove any congealed fat that
has collected on the surface.
Suggested time: 30 minutes
Suggested setting: soup
Fish Stock
INGREDIENTS
Makes about 6 cups
• 900 g fish and shellfish meat, bones, heads
and shells
• 1 celery stalk, cut into several pieces
• 1 carrot, scraped and cut into several pieces
• 1 bay leaf
• 1 teaspoon thyme
• 4 peppercorns
• 2 sprigs parsley
• 1 onion, peeled and sliced
• Salt to taste
• 6 cups water
METHOD
Combine all ingredients in the pressure cooker.
Lock the lid in place and set to suggested
setting and adjust time (see below). Once
finished release pressure by opening the
pressure valve, remove the lid. Cool, then
strain, and refrigerate or freeze until ready to
use.
Suggested time: 25 minutes
Suggested setting: soup
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