Rapid Chicken Stock Recipe Reviews - Allrecipes.com (Pg. 2)
Reviewed: Jan. 18, 2012
I am new to this site and found this recipe. I am always using chicken stock but really dislike buying it so I prepared this last night. THIS IS GREAT. I put it in my pressure cooker for about an hour and when I tasted it, I was totally blown away. THIS IS MY GO TO RECIPE from now on. Thank you so much for sharing. :)
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Reviewed: Jan. 14, 2012
I made this exact recipe this morning with a BBQ chix carcus. This is my weekly thing since my husband cannot have luncheon meat. I also added a teas. of tummeric to add a lovely color. I figure by making my own broth it pays for some of the cost of the BBQ chix also very healthy for you.
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Reviewed: Nov. 11, 2011
Good broth recipe. Adjust seasonings to your own taste. I find that the best flavor comes when made with a rotisserie ckn carcass. There's an extra flavor when uasing them. I also chop the veggies a little smaller & sautee them for more flavor & throw in the skin. Good flavor there too. Worried about fat? You can always skim broth when it's cooled. I do remove any meat from the carcass before cooking & save it for later use. I recently bought a 71/2 qt. electric pressure cooker from wolfgang & it's great. It's a no brainer!
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Cooking Level: Expert

Home Town: Chicago, Illinois, USA
Living In: Schaumburg, Illinois, USA

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Reviewed: Oct. 18, 2011
This is a great way to get the chicken carcass out of the refrigerator. I did the recipe exactly as shown, got 2 cups of bits and pieces of chicken (went into the freezer) plus a lot of fresh stock, which also went into the freezer in one quart freezer bags. I will be using this recipe again and again!
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Reviewed: Oct. 18, 2011
i make my stock/soup the same way but not so much garlic...love it, love my pressure cooker
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Reviewed: Oct. 18, 2011
I absolutely LOVE my pressure cooker and use it all the time. And I use chicken stock in many different recipes. This is very simular to the recipe I use, except I don't use quite as many garlic cloves, but it's my personal preference. Thanks for the recipe; more people should use their pressure cookers. It's cost effective and energy effective. And the food that comes out of that pressure cooker - words cannot discribe. They are now safer than ever before, and I have been using them for 40+ years.
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Photo by Linda G.

Cooking Level: Expert

Home Town: Conklin, New York, USA

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