Breville BPR600XL Operations Instructions download pdf (Page 45)

45

SOUPS

CHICKEN SOUP

Serves 6 to 8

INGREDIENTS

1½kg chicken pieces (legs, wings, thighs,)

6 chicken feet, nails removed with scissors

200g chicken giblets

1 medium onion, quartered

2 carrots, peeled and cut into 3cm slices

1 celery stick, including green leaves, halved

1 parsnip, peeled and chopped

4 sprigs parsley

3 sprigs fresh dill

¾ teaspoon salt

10 peppercorns

1-1.25 litres (4-5 cups) boiling water

METHOD

Sauté Setting

1. Wash chicken and giblets thoroughly

and cut off excess fat.

2. Sauté in Breville Fast Slow Cooker

3. Press FUNCTION button then

select SAUTE, ensure indicator light

illuminates. Enter 15 minutes TIME,

time is displayed on LED. Press START/

CANCEL button and wait 3 minutes

while bowl is heating before cooking.

4. Into removable cooking bowl place all

ingredients and cover with boiling water.

Bring soup to a boil and carefully skim

scum off the top with a large spoon.

Secure lid on.

Pressure Cook Setting

5. Press FUNCTION button then select

PRESSURE COOK, indicator light will

illuminate.

6. Enter 30 minutes TIME, time is

displayed on LED.

7. Pressure Release Valve is turned

to PRESSURE position and

Pressure Control Dial turned to

MEDIUM position.

8. Press START/CANCEL button.

9. Once timer is “0” and 5 beeps sound,

release PRESSURE.

10. Open lid. Let soup cool and

strain through a sieve. Refrigerate

soup overnight.

11. Next day, remove and discard fat from

top of soup. Heat soup and adjust

seasoning. Serve with egg noodles.

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