RECIPES
57
CHICKEN STOCK
Makes about 6 cups
Ingredients:
2 pounds bone-in chicken parts (backs, wings and necks)
1 medium onion peeled and cut in half
1 celery stalk cut in several pieces
1 large carrot, peeled and cut into pieces
2 large sprigs of parsley
6 peppercorns
1 bay leaf
Salt and freshly ground pepper to taste
5 cups water
Directions:
1. Combine all the ingredients in the cooker; close the lid and turn the knob to
Pressure.
2. Set the timer for 30 minutes at HIGH pressure. When time is done, release the
pressure and open the cooker.
3. Strain the remaining liquid, pressing with the back of a wooden spoon to
extract as much of the liquid as possible. Discard what remains in the sieve.
4. Cool the broth, then refrigerate overnight and remove any congealed fat that
has collected on the surface.
BRAISED VEAL WITH CARROTS
Serves 4 – 6
Ingredients:
4 tablespoons Olive Oil
2 large onion, chopped
1 clove garlic, minced
1 tablespoon chopped fresh Rosemary
2 pounds cubed veal
1 cup Marsala or other sweet wine
1 pound carrots, peeled and grated
1 ½ cups beef broth
Salt and freshly ground pepper to taste
Directions:
1. Use the Brown setting to sauté the onions, garlic and rosemary until tender
and translucent, about 6-8 minutes.
2. Remove mixture from the pressure cooker and set aside in a bowl. Add the
remaining Olive Oil and Brown the meat on all sides, sprinkling with salt after it
has browned. Add the wine and let it bubble up. Add the sautéed onions and
the remaining ingredients.
3. Turn off the Brown setting. Close the lid and turn the knob to Pressure. Set the
timer for 12 minutes and cook at HIGH pressure.
4. When done, release the pressure and open the pressure cooker. Season the
stew generously with salt and pepper before serving.
Slow Cooker Express Manual.indd Sec2:57
Slow Cooker Express Manual.indd Sec2:57
12/20/12 10:04 PM
12/20/12 10:04 PM
