Recipe - Gees Chicken Soup (Pressure Cooker)

2 qt Water
2 teaspoon Salt
A few threads of saffron
One half teaspoon Coarse grind black pepper
One half cup Sliced onion
1 Fryer, cut up
1 cup Sliced celery
2 cup Sliced carrots

Put the water, salt, saffron, black pepper and cut or sliced up onion into the
pressure cooker pot and bring to a boil. Add the cut up chicken pieces to
the boiling mixture.

Place lid on pressure cooker tightly. Put pressure regulator weight in
place. Leave heat under cooker on high until the weight begins to jiggle.
Lower heat immediately to a level that keeps the weight just barely moving.
Time from this point on for 12 minutes. Remove pot from heat and cool.

When the pressure has been reduced, open the pot and place back on the
burner. Gently remove the chicken pieces to a platter. Add the celery and
carrots to the pot and allow to simmer until the carrots are just barely
crisp tender. Meanwhile remove the chicken meat from the bones. When the
carrots are tender, add the meat back to the pot. Check and adjust the
seasonings.

You can add your choice of cooked rice, barley, noodles, matzo balls,
potatoes, dumplings, etc. at this point and serve.

Posted to IChef 11/1/96 by Cindy Hartlin

Recipe by: Mrs. Gee @aol.com Posted to MCRecipe Digest V1 #565 by Rooby
MsRooby@sprintmail.com on Apr 13, 1997