Recipe search

Poultry Stock

Poultry Stock, caldo de ave

INGREDIENTS

        • 2 lbs. Poultry.
        • 1 Medium onion.
        • 1 Leek.    
        • 2 Carrots.    
        • ⅔ Cup chickpeas.  
        • 6 Cups water.

        DIRECTIONS

        Wash and peel the onion, carrots and leeks. Cut the onion in half. Place all the ingredients into a Magefesa Practika Plus 6 Pressure cooker and bring to a boil, uncovered. Lower the heat, skim off any impurities with a spoon or ladle and close the cooker. Set the cooker on position I and wait for it to come up to pressure (a steady stream of steam will start coming out of the pressure valve). At this point lower the heat and let cook for 20  minutes. To prepare this stock use carcass, necks or backbones of chicken, duck or any other bird. Ideal to prepare poultry gravy, to cook vegetables, rice, or as a base for soups and creams, etc.   
        To get a nice clear stock, bring to a boil reducing the heat the moment the first bubbles appear, and remove the thick foam that will float on top of the water when it  first start to boil. For a transparent stock it is also important the bird pieces are thoroughly rinsed to remove all blood and viscera.

        Al utilizar nuestra web aceptas el uso de cookies, puedes obtener más información sobre las cookies y su uso en nuestra Política de Cookies. Aceptar