287739 Tue Oct 16 12:36:32 -0700 2001 5 27 General Chowhounding Topics 0 1549630 On Good Eats recently (FoodTV's best show IMHO), Alton Brown makes a beef stock with a pressure cooker in 90 minutes. Same result, much faster was the claim. Anyone made stock like this? If so, was it as good? Any tips? I'm looking to make chicken stock this way this weekend. I found nothing searching chowhound or google. Tue Oct 16 12:36:32 -0700 2001 0 Gregg S 1 1549639 In his marvelous (as usual) book "Pressure Cooking For Everyone," Rick Rodgers (and Arlene Ward) gives a great chicken stock recipe. He uses 2 pounds of chicken backs (fat & skin removed), chopped into 2-3 inch pieces (you butcher can do this for you, of course). These he browns in a little oil right in the pressure cooker (5-7 quart cooker). Set the browned chicken aside, pour out all but 1 tablespoon of the fat, and cook an onion, celery stalk, and carrot (all chopped) in the oil for 2 minutes. Return the chicken to the pot, stir in a little thyme, 10 peppercorns, 4 parsley sprigs, and a bay leaf, and add 2 quarts of water. Lock the lid in place and bring the pot to high pressure. Adjust heat to maintain pressure, and cook for 40 minutes. Remove from the heat and let the pressure release naturally, which will take about 20 minutes. Open the lid carefully, and strain the stock into a large bowl. Degrease with a degreasing pitcher OR cool completely, cover and refrigerate overnight. Degrease by removing the chilled fat from the top of the stock. And there you have it--intensely flavorful chicken stock that's ready to use in an hour! (BTW, Rick Rodgers's "Fondue" cookbook is by far the best of its kind, and I actually own 14 fondue cookbooks.) Tue Oct 16 15:46:24 -0700 2001 1549630 0 Tom Steele 1 1549794 If time is your problem, then a pressure cooker sounds like the way. However, I'm just lazy and don't want to stick around the house watching a simmering pot or making sure it doesn't blow its top. I make chicken broth in my crockpot. Seems to be one of the things it does well. Cut up a 3 lb. chicken, throw it in the crockpot. Add a hastily chopped carrot, stalk or two of celery, chop an onion, several cloves of smooshed garlic, some parsley if you've got it. Fill to the top (almost) with water and put on the cover. 6-10 hours on low heat. No skimming, EVER! Turn it off, let it cool slightly - I tend to be clutsy and burn myself frequently. Strain through cheesecloth (then throw the cloth away. When was the last time you washed a piece of cheesecloth? Really?) I froze it in 1 and 2 cup amounts in ziplock sandwich bags. Freeze flat in a big pan then put in a large ZipLock bag. I don't salt it because some of it will be used in reduction sauces. Salt it when using in the final product. Sat Oct 20 18:34:13 -0700 2001 1549630 0 Karolyn 1 1550272 Check out the new pressure cookers...we got one and its great. Safe and convenient...no rattling weight on the valve, etc. Tue Oct 30 22:24:28 -0800 2001 1549630 0 Jim H. 2 1550286 I have a programmable one. What a joy it is to use! Set it, walk away, it shuts off when it's done. Wed Oct 31 08:24:58 -0800 2001 1550272 0 ironmom 1 1550301 I am a very big fan of Alton Brown. And I agree (IMHO) that there has been no greater show on TV(Food). I have made the broth, no garnish. It is wonderful. Simply magical. I would say that the recipe posted by Tom Steele is the one to follow for chicken broth/stock. It goes beyond saving time, it is a really great method of cooking. just don't make any seafood dishes in a pressure cooker, as a freind of mine did. She found out that it doesn't work well. Especially trying to eat the mush she "prepared". Wed Oct 31 13:06:02 -0800 2001 1549630 0 Gastronomos