During that week I made all Greek flavored chicken I saved the leftover chicken carcasses. Now it’s time to make a little bit of stock for tonight’s dinner.
During that week I made all Greek flavored chicken I saved the leftover chicken carcasses. Now it’s time to make a little bit of stock for tonight’s dinner.
I am curious what multiple rounds of pressure cooking do when you filter out the bits in after the first one? I usually just make broth on the stove top, does pressure cooking up the game? I do have an instant pot, just never thought to use it for that. Thanks!
I don’t filter the bits until after the multiple cooks, and I honestly started doing it because I was lazy and didn’t want to deal with it right before bed but I’ve found it caramelizes the sugars from the veggies more and adds a depth of flavor that wasn’t there with just one cook.
One of the reasons I love doing it in the pressure cooker is that it essentially accelerates the cooking process so all the good stuff in the bones and fats comes out into the broth sooner than it would otherwise, and I can pretty much set it and walk away for 4 hours which is really convenient