Chicken Stock

Page 23

| Course Type: Sauces/Gravies

(1 review)

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Recipe Review

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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Comments

Queezle_Sister - 29th August 2011
Hi Hipcook - I also have a Fagor pressure cooker, and it came with a book called "tastefully under pressure" with chicken broth on page 23! I wonder if they just add a new cover every few years. I'm so happy to see your reviews - you will inspire me to do more PC cooking!

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