Pressure Cooker Braised Fowl Recipe
Summary
Preparation Time15 MinCooking Time1 Hr 0 Min
Ready In1 Hr 15 MinDifficulty LevelMedium
Ingredients
| Unsmoked bacon - 1 thick slice, rinded and chopped | ||
| Butter/Margarine | 25 Gram | |
| Onions | 2 | |
| Carrots | 2 | |
| Celery stalks | 3 | |
| Fowl | 1 | |
| Hot brown stock - 450 ml OR water and 1/2 chicken stock cube | ||
| Tomato puree | 1 | |
| Salt | 1 To taste | |
| black pepper | 1 | |
| Bouquet garni | 1 | |
| Grilled bacon rolls | ||
Directions
GETTING READY
1) Arrange the ingredients.
MAKING
2) Heat the cooker gently.
3) Heat the bacon rind gently to release the fat.
4) Add the bacon to the cooker and fry until beginning to colour.
5) If necessary add the butter or margarine to the cooker and saute the vegetables.
6) Lift them out and drain well, discard the bacon rind.
7) Brown the pieces of fowl well on both sides.
8) Lift out the fowl and drain off the excess fat.
9) Add the stock and tomato puree to the cooker, stir well.
10) Replace the vegetables and bacon.
11) Put the pieces of fowl on top.
12) Add salt and pepper and the bouquet garni.
13) Close the cooker, bring to high pressure and cook for 15 minutes.
14) Reduce the pressure quickly.
15) Discard the bouquet garni.
16) Skim off any excess fat.
17) Taste and adjust the seasoning as necessary.
SERVING
18) Serve the braised fowl garnished with grilled bacon rolls.
1) Arrange the ingredients.
MAKING
2) Heat the cooker gently.
3) Heat the bacon rind gently to release the fat.
4) Add the bacon to the cooker and fry until beginning to colour.
5) If necessary add the butter or margarine to the cooker and saute the vegetables.
6) Lift them out and drain well, discard the bacon rind.
7) Brown the pieces of fowl well on both sides.
8) Lift out the fowl and drain off the excess fat.
9) Add the stock and tomato puree to the cooker, stir well.
10) Replace the vegetables and bacon.
11) Put the pieces of fowl on top.
12) Add salt and pepper and the bouquet garni.
13) Close the cooker, bring to high pressure and cook for 15 minutes.
14) Reduce the pressure quickly.
15) Discard the bouquet garni.
16) Skim off any excess fat.
17) Taste and adjust the seasoning as necessary.
SERVING
18) Serve the braised fowl garnished with grilled bacon rolls.
Chef
