Chicken Stock

Page 23

| Course Type: Sauces/Gravies

(1 review)

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Recipe Reviews

I usually think of chicken stock as an all-afternoon project, one where I break out the biggest stock pot I own and all the frozen chicken carcasses I've been saving for months, then boil (and cool) for hours. This recipe is a completely different take - with 2 pounds of chicken bones and 30 minutes at pressure, you get 6 cups of stock. Hopefully, this recipe will help with my freezer space, and lead to me eating more soup.

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