Pressure-Cooked White Chicken Stock

Page 84

Cuisine: North American | Course Type: Soups and Stews

(1 review)

Tags: pressure cooker stock

Recipe Review

Good stock, first time I've made any stock. The recipe only takes an hour and a half total (most of it cooking on the stove) and makes the house smell heavenly.

In the future I'd save old herbs and chicken bones to make the stock instead of buying everything fresh. (The expense isn't worth it.) I'm also going make a recipe with Swanson's broth and stock, I'm not sure I'd be able to pick up the difference.

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