Pressure-cooked blond chicken stock

naithaddi

Followed your recipe. So simple and so effective. Made two batches ready for thankgiving turkey on Monday (canada).

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artstype

I make pressure cooked stocks all of the time (recently made Heston Blumenthal's mushroom stock-amazing). I freeze the stocks in ice cube trays and then transfer them to ziplock bags. That way I can use them for small batches of sauce, deglazing, soup, etc very easily.

robert.c.brown15

Do you only go to the first bar of the pressure cooker? And it's 45 minutes from the time it gets to the proper pressure right?

naithaddi

I go full pressure. Two bars. and you start timing from the moment you reached full pressure.

naithaddi

If you thaw the frozen stock through a muslin cloth you can get a very clear broth and use it as a consommé

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