Cooking Instructions
1.
Into the bowl of a pressure cooker, add
Water (8 cups)
,
Chicken Back (1)
,
Onion (1)
,
Garlic (4 cloves)
,
Carrots (2)
,
Celery (2 stalks)
,
Kosher Salt (2 Tbsp)
,
Ground Black Pepper (1 Tbsp)
,
Fresh Rosemary (to taste)
, and
Dried Oregano (1/2 Tbsp)
. Stir to combine. Cook on pressure setting for 45 minutes to 1 hour.
2.
Strain the chicken stock. Let it cool completely, then skim the fat from the top.
3.
Into the bowl of a pressure cooker, add
Sage Sausage Patties (2 pieces)
,
Green Bell Pepper (1/2)
,
Scallion (1)
, and
Fresh Sage (1 tsp)
. Cook on rice setting until sausage is browned, breaking up with a spoon as you go.
4.
Add
White Rice (1 1/2 cups)
, 3 cups of chicken stock,
Ground Black Pepper (1/2 tsp)
, and
Ground Turmeric (1 tsp)
. Stir to combine. Cover and cook for 12 minutes.
5.
Let sit for 10 minutes before serving.