Ingredients
- 2 onions
- 2 cloves of garlic
- 200 g carrots
- 200 g knob celery
- 200 g leek
- 2 1/2 L water
- 2 chicken (approx. 1,000 g each)
- 1 ts white peppercorns
Preparation
1. Peel the onions, garlic, carrots and celery and dice everything. Clean and cut the leek into slices. Add to the pot with the rest of the ingredients, cover with Secuquick softline and close.
2. Heat the pot on highest level up to the turbo window, switch to a low level and cook in the turbo area for approx. 10 minutes. At the end of cooking time, put the pot in the inverted lid, allow it to depressurize by itself and remove Secuquick.
3. Let the chicken cool for a few minutes, remove and drain the broth through a sieve.
4. Depending on the recipe, continue to use the broth or season to taste and serve as a soup.
Tip
- Remove the skin from the chicken, then strip the meat off the bones and let cool. Finely cut and use in a fricassee or chicken salad.
This recipe has been tested and approved by AMC.
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