Armed Polite Society
Main Forums => The Mess Hall => Topic started by: K Frame on December 29, 2017, 04:36:38 PM
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Cold as crap out, and when I got home I wanted soup. Luckily I had partially boiled chicken stock and thighs in the freezer and a container of College Inn chicken stock in the pantry. So I'm putting together a pot of chicken and vegetable soup. My God it smells incredible in here.
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Saute some onion, celery, and carrots (and maybe some parsley and a bayleaf) in a little chicken fat and you don't even need any chicken to make the whole house smell like that. :)
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I toss everything into a pressure cooker, cook, cool, debone and increase the stock with water and finish with egg noodles or dumplings.
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I toss everything into a pressure cooker, cook, cool, debone and increase the stock with water and finish with egg noodles or dumplings.
I love my pressure cooker for making stock!
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I also use my pressure cooker for stock. You can do in 45 minutes what it can take 6 to 8 hours to do. The only problem with the pressure cooker is that it produces a MUCH cloudier stock so you have to either filter it or clarify it with egg whites if you want a clear stock.
The other problem is that my pressure cooker is down right now. I need new seals for it, and I keep forgetting to order them when I order from Amazon.
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I made stock twice last month and never thought of using my pressure cooker. Will try it next time.