Pressure-Cooked White Chicken Stock
Cookbook
Page 84
Cuisine: North American
Course: Soups and Stews
pressure cooker
stock
Reviews
1 reviews,
average rating 3.0 / 5
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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.