I rarely purchase chicken pieces. It is so easy with practice to portion or debone a chook and the by product of the waste is rich and inexpensive chicken stock. It takes no more effort to do this when preparing a meal as you are mainly just using up the scraps and its a great alternative to purchasing a box of mass produced stock full of salt. This makes 3 litres, which would cost about $10 to purchase.
First I lay the whole chicken on its backbone and cut through the breastbone, cutting the chicken in half. I cut the backbone out and put that in the pressure cooker (currently my favorite toy). Then I remove the breasts from the bone, bones in the pot. With that goes the neck, wingtips and any other bits, discard excess fat. Sometimes I debone the thighs also and you guessed it, the bones go in the pot.
Into the pressure cooker also goes the following:
1 - 2 carrots rough chopped
1 brown onion sliced in half - skin on
5 peppercorns
some parsley stalks
a couple bay leaves
3 litres water
normally I may have some ends of capsicum, or mushroom stalks, carrot peel and these can go in to.
Bring the pressure cooker up to steam and lower the heat to maintain it, let it cook for 30 minutes and cool down naturally.
You can't really overcook it.
You will be surprised how tasty it is, and it's deep tan colour. I think the onion skin adds to the colour.
If you don't have a pressure cooker no problem, just put an additional 1/2 litre of water in a large pot
and cook for 1 1/2 hours. The addition water allows for evaporation.
Ideal in your next Paella, Risotto or soup dish. Freeze it if you aren't going to use in a couple of days.
First I lay the whole chicken on its backbone and cut through the breastbone, cutting the chicken in half. I cut the backbone out and put that in the pressure cooker (currently my favorite toy). Then I remove the breasts from the bone, bones in the pot. With that goes the neck, wingtips and any other bits, discard excess fat. Sometimes I debone the thighs also and you guessed it, the bones go in the pot.
Into the pressure cooker also goes the following:
1 - 2 carrots rough chopped
1 brown onion sliced in half - skin on
5 peppercorns
some parsley stalks
a couple bay leaves
3 litres water
normally I may have some ends of capsicum, or mushroom stalks, carrot peel and these can go in to.
Bring the pressure cooker up to steam and lower the heat to maintain it, let it cook for 30 minutes and cool down naturally.
You can't really overcook it.
You will be surprised how tasty it is, and it's deep tan colour. I think the onion skin adds to the colour.
If you don't have a pressure cooker no problem, just put an additional 1/2 litre of water in a large pot
and cook for 1 1/2 hours. The addition water allows for evaporation.
Ideal in your next Paella, Risotto or soup dish. Freeze it if you aren't going to use in a couple of days.