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Thread: Stewed Chicken
09-25-2010, 09:48 PM #1
1 Small .... leeks washed and chopped)
4-5 Carrots(peeled and chopped)
1 Medium Onion(sliced)
Large Handful Fine Green Beans(ends cut off and chopped)
Skinned Chicken Pieces(legs, wings etc not breast)
Place your chicken into your pressure cooker and fill with water just over 1/4 way in your pan.
Put your lid onto your pressure cooker securely and bring to the boil. You will know when it is hot enough as it will start to ''hiss''. When it does this turn your heat right down - your pan will still hiss but the heat will stay inside the pan. Cook your chicken for 30 minutes.
After 30 minutes turn off your heat and put leave your pan for a minute. Put your pan into your sink and run cold water over the lid of your pressure cooker. Leave for a minute or so then open up. Your pan shouldn't open unless it is safe anyway so don't worry about opening it up.
Take out your chicken pieces onto a plate but keep your stock in your pan to cook your vegetables in. Pick your chicken off the bone and put to the side.
Now add your vegetables to your pan. Repeat the process but this time only cook for 10 minutes. Then cool the pan in the same way etc.
Take your vegetables out and put on a plate just for a moment.
Add some gravy granules to your water(you may need to tip out a little water if it completely swamps your vegetables), if you are not using gravy just add a little salt. I don't add the granules for flavour just for colour so I only use a little. Add your vegetables then your chicken and simmer in your pan without the lid. Add a little pepper and Worcester Sauce if you like here.
Simmer for 5 minutes stiring well.
...being a human...