I do my chicken stock the same way. When the pc gets "to...

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    I do my chicken stock the same way.
    When the pc gets "to pressure" give it half an hour or so.
    Turn stove down to minimum to keep at pressure level - not blowing lots steam.
    3 chicken frames (smashed flat with big chopper) come out as jelly with meat falling off bone with finger.

    Before starting cook; trim parsons nose and all easy to cut fat from bum (not yours)
    This helps, with lower boiling to stop deposits on rubber seal which glue lid and saucepan together.
 
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