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Chicken Stock
2 pounds chicken pieces like wings, necks, backs:
skin and all visible fat removed
1 large onion, coarsely chopped
2 carrots, coarsely chopped
2 ribs celery, coarsely chopped
2 canned plum tomatoes, coarsely chopped
4 sprigs parsley
1/2 teaspoon whole black peppercorns
6 cups water
salt
1. Place Removable Cooking Pot in Pressure Cooker. Add all the
ingredients, except salt, to the Removable Cooking Pot.
2. Place Lid on Pressure Cooker. Slide the Safety Lock to
LOCK position.
3. Turn the Pressure Regulator Knob to PRESSURE.
4. Press the PRESSURE MODE Button for HIGH PRESSURE.
5. Press COOK TIME Button until 30 minutes appears on
the Display.
6. Press the START/STOP Button until the green START Indicator
Light appears. The red HIGH PRESSURE Indicator Light will blink
slowly and then faster as the cooking countdown begins. The
Pressure Indicator Rod will rise as the pressure builds. After
cooking under pressure 30 minutes, the Pressure Cooker will
beep three times. Press and hold the START/STOP Button until it
beeps. Release pressure using the natural release feature. This
will take approximately 30 to 45 minutes.
7. Once the Pressure Indicator Rod drops, slide the Safety Lock to
UNLOCK position and remove the Lid.
8. Remove and discard the solids. Pour the stock through a fine
sieve. Season with salt to taste.
Makes approximately 6 cups
16
SUGGESTED COOKING TIMES
The following cooking times are provided as a guide to be used when
cooking in the cook’s essentials® CEPC660 Electric Pressure Cooker.
Cooking times can vary depending on the quality and the individual
piece sizes of the food being cooked; maximum and minimum
cooking times are given in some instances. When uncertain how long
to cook something, always start with the shortest cooking time since
you can always continue cooking for additional time until the desired
texture is reached.
All cooking times listed begin once full pressure is reached.
Foods that should not be cooked under pressure are: Applesauce,
cranberries, rhubarb, macaroni, spaghetti or other pasta, dried soup
mixes, oatmeal or other cereals, grains, pearl barley, split peas or any
dried beans, peas or rice NOT LISTED on the Cooking Charts. These
foods tend to expand, foam, or froth and may block the Steam
Release Valve or the Pressure Safety Valve.
NOTE: The USDA recommends that ground turkey and chicken be
cooked to an internal temperature of 165ºF and ground
beef, veal, lamb and pork be cooked to an internal
temperature 160ºF. Meats such as beef and lamb, etc.
should be cooked to an internal temperature of at least
145ºF. Pork should be cooked to an internal temperature of
at least 160ºF and poultry products should be cooked to an
internal temperature of 170ºF- 180ºF to be sure any harmful
bacteria has been killed. When re-heating meat/poultry
products, they should also be cooked to an internal
temperature of 165ºF.
Shellfish and Fish
APPROXIMATE COOKING TIMES
HIGH PRESSURE
QUICK STEAM RELEASE BUTTON
SEAFOOD Cooking Time Cooking
Liquid
Clams, baby 2 to 3 min. 1 cup
Mussels 3 to 5 min. 1 cup
Fish, whole, 1 to 2 lbs., gutted 8 to 10 min. 1 cup
Fish, steaks, 1-1/2 to 2 in. thick 5 to 8 min. 1 cup
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