Tabla de contenido
Chicken paprika
Serves 4
• 1 tablespoon olive oil
• 1.3-1.6 kg chicken, cut in serving
• Salt and freshly ground pepper
• 1/2 teaspoon paprika
• 1/2 teaspoon marjoram
• 1/2 cup duck sauce
• 1/4 cup white wine
• 1/4 cup chicken stock
Directions:
Brown the chicken lightly in hot oil in a pot or frying
pan before starting the cooking process (the meat
should still be raw in the middle). Remove chicken
and reserve on a warm platter. Sprinkle with salt,
pepper, paprika and marjoram. Add the chicken to the
Mellerware pressure cooker, mix in the wine and stock.
Arrange the chicken on top. Brush with duck sauce.
Lock the lid in place and select the correct setting and
adjust cooking time (see below). Once cooked, release
pressure by opening the pressure valve and remove
lid. Remove the chicken to a warm platter and serve,
spooning sauce over the chicken.
Suggested time: 12 minutes
Suggested setting: chicken
Chicken Stock
Makes about 6 cups
• 900 g chicken parts, primarily backs, but also
pieces
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
Directions:
Combine all ingredients in the Mellerware 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
Tabla de contenido
