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Put stock into, well, stock

October 23, 2012

You need a great base of flavor to take many dishes to the next level, and the best way to do that is making your own stock. The problem with making it is that it takes forever. You literally have to put an entire day towards making it: prepping, simmering, cooling, and packaging. Whenever I see how long a recipe takes, I laugh. It usually takes three times that since they don’t add prep time and cleanup to that.

A pressure cooker can really cut down on the amount of time you spend in your kitchen making stock. The following pressure cooker chicken stock recipe not only breaks down the recipe step by glorious step, it also tells you why a pressure cooker is a wonderful thing. It’s also a great way to use up a chicken carcass from a roasted chicken.

The recipe uses just 6 oz of wine, and although I love to drink wine, many times I have opened bottles laying around that I can’t seem to finish. Bota box wine is a great way to buy small amounts of wine that actually tastes good. They also come in a tetra pak, so they’re environmentally friendly too. People always think I’m drinking a juice box. It’s kind of a juice box, so I never correct them.

A vegetable stock recipe for the pressure cooker is another great one that needs to be added to your arsenal. These recipes reduce the amount of cooking time by at least a third. The only problem with this is you have to find something to do with all the free time. Naps after finishing the Bota box off is usually at the top of my list.


From → Pressure Cooker

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