Chicken stock

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Put the carcass and remains of the chicken in to a large pan – I use my Prestige Pressure cooker.

Add a couple of pints of water. Put on the hob  – Pressure cooker middle weight and stream for 20 mins once pressure reached – only sufficient heat to cause a gentle steam. (in a pan – simmer for 40 mins.

Sieve the contents to separate the stock from the solids – if the chicken pieces are wnted – sift through the solids.

 

 

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