EAST-WEST CHICKEN STOCK

Cooking Light - - Ask The Experts The Teacher -

Ac­tive: 15 min. To­tal: 1 hr. 30 min.

Opt for bay leaf and pars­ley for a Western­style stock, or em­ploy gin­ger and cilantro to tilt the fla­vor to­ward the East.

1 (4-lb.) whole chicken

4 chicken feet (op­tional)

1 cup chopped yel­low onion

1/2 cup chopped peeled Fuji ap­ple 1 bay leaf or 1 (1-inch) piece fresh gin­ger, peeled, cut into thick slices, and smashed

3/4 cup chopped fresh flat-leaf pars­ley or cilantro

11/2 tsp. kosher salt

71/2 cups water

1. Use a sharp bon­ing knife to re­move the breasts, drum­sticks, and thighs from chicken. Set aside. Re­move the wings, and cut the car­cass in half through back­bone; place wings and both halves of car­cass in a 6- to 8-quart stove­top pres­sure cooker or elec­tric mul­ti­func­tion cooker, such as an In­stant Pot. Add water to barely cover. Bring to a boil over high (ad­just the sauté func­tion on an In­stant Pot or use a sim­i­lar set­ting on other mul­ti­func­tion cook­ers). Af­ter foamy scum ap­pears, re­move from the heat, and turn off the cooker. Drain chicken parts; dis­card liq­uid. Rinse chicken parts with cold water, and re­turn to cooker. Add re­served breasts, drum­sticks, and thighs, chicken feet, onion, ap­ple, bay leaf, pars­ley, salt, and 71/2 cups water.

2. Se­cure pres­sure cooker lid. Heat over medium-high to bring to high pres­sure, and cook for 40 min­utes. Re­move from heat, and nat­u­rally de­pres­sur­ize for 25 min­utes. (In a mul­ti­func­tion cooker, lock on the lid, and pro­gram the ma­chine to cook on high pres­sure for 40 min­utes. Turn off, and let de­pres­sur­ize for 25 min­utes.)

3. Re­lease resid­ual pres­sure on pres­sure cooker. Re­move and dis­card large solids from stock mix­ture. Set a fine wire-mesh strainer lined with pa­per tow­els, cheese­cloth, or muslin over a pot, and pour stock through strainer. (There should be some fat re­main­ing for fla­vor. If there’s too much fat for your taste, re­frig­er­ate overnight and re­move the so­lid­i­fied fat the next day.) The stock will keep in the re­frig­er­a­tor for up to 5 days or frozen for up to 3 months.

SERVES 8 (serv­ing size: 1 cup) Calo­ries 32; Fat 0g; Pro­tein 5g; Carb 3g; Fiber 2g; Sug­ars 2g (added sug­ars 0g); Sodium 601mg; Calc 1% DV; Potas­sium 10% DV

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