Try this Chicken or Turkey Stock (Pressure cooker) recipe, or contribute your own.
Suggest a better descriptionSource: "Cooking Under Pressure", Lorna J. Sass, 1989, p 3
1. Place all ingredients pressure cooker, with enough water to reach the maximum capacity advised by the manufacturer.
2. Lock the lid in place and over high heat and bring to HIGH PRESSURE. Adjust heat to maintain high pressure and cook for 30 minutes.
3. Let pressure drop NATURALLY, about 25 minutes, or use a QUICK-RELEASE method. Remove lid tilting away from you to allow any excess steam to escape.
4. Allow stock to cool slightly. Strain into a large storage container. Cover and refrigerate overnight. Remove the congealed fat from the top before using or freezing.
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Serving Size: 1 Serving (161g) | ||
Recipe Makes: 10 Servings | ||
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Calories: 49 | ||
Calories from Fat: 2 (4%) | ||
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Amt Per Serving | % DV | |
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Total Fat 0.3g | 0 % | |
Saturated Fat 0g | 0 % | |
Monounsaturated Fat 0.1g | ||
Polyunsanturated Fat 0.1g | ||
Cholesterol 0mg | 0 % | |
Sodium 145.6mg | 5 % | |
Potassium 275.9mg | 7 % | |
Total Carbohydrate 11.4g | 3 % | |
Dietary Fiber 3g | 12 % | |
Sugars, other 8.5g | ||
Protein 1.2g | 2 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 49
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