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Recipe File: Turkey or Chicken Stock
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topjob66t
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PostPosted: Mon Feb 11, 2013 11:07 pm    Post subject: Two mentions about pressure cookers! Reply with quote

I have a 6 qt Presto Pressure cooker. Very old one having no bells or whistles attached. This to me is the absolute way to create stock.
I break up the turkey carcass into as small of pieces possible after picking all the white and dark meat. That meat gets placed in freezer bags.
I pour enough water to cover all the bones and when the rocker start a rockin' I reduce the heat to a gentle rock and leave it for about an hour.
Pour the contents through a colander into another pot. The bones quickly dry and are brittle to the touch. There is nothing left but bleached bones. (I once used the scraps of meat left but it was rather tasteless so I never did that again for a soup.) But I never added vegetables or garlic before! Certainly will try those ingredients next time. I cool down the liquid outside on the deck then freeze the whole pot. Then I scrape off the fat, reheat and decant into plastic square containers with lids, and refreeze.
My family thinks my soups are the best.
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Jim Cooley



Joined: 09 Oct 2008
Posts: 316
Location: Seattle

PostPosted: Tue Feb 12, 2013 4:29 pm    Post subject: Re: Two mentions about pressure cookers! Reply with quote

topjob66t wrote:
I have a 6 qt Presto Pressure cooker. Very old one having no bells or whistles attached. This to me is the absolute way to create stock. ...

I pour enough water to cover all the bones and when the rocker start a rockin' I reduce the heat to a gentle rock and leave it for about an hour.


I do the exact same thing and must say the result is excellent and preparation easy-peasey.
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