Chicken Stock
Makes 6 cups
1 small chicken (about 700-800 gm.)
1 large onion - skinned and quartered
1 large carrot - peeled and cut in 3 cm. pieces
2 sticks celery - chopped
1 bouquet garni (20 pepper corns, 3 cm. piece cinnamon, 8 cloves,
2 black cardamoms tied loosely in muslin cloth)
2 bay leaves
1/2 tsp. salt
10 cups water
Method:
Scald the feet of the chicken in boiling water for 10 minutes.
Drain and place all the ingredients in pressure cooker and cover
with salted water.
Bring to pressure, reduce the heat and cook
for 15 minutes.
Cool and lift out the chicken.
Remove carcass,
wings and neck and put these back into pressure cooker.
Lift off
the meat from the bones and add these also.
Place pressure cooker
back on fire and bring to pressure.
Reduce heat and cook for 20
minutes.
Cool and strain through muslin.
Remove any fat from the
surface by drawing absorbent paper over it.
Note: Makes a complete meal by itself. Ideal for weight watchers
and those cold winter evenings. For those with hearty appetites
add one tablespoon boiled rice to each serving.
