This was good, but I find myself substantially reducing the stock. That may, however, be due to how it was originally cooked (was surprised to find how thick/fatty the original 'stock' before I made the stock, that left by the cooking, turned out once I strained and separated it - perhaps I simply didn't need to force another quart or three out of the heap) and/or that I included some, but not all, of the skin (meant to transfer it all, simply forgot what I was doing while pulling the bird). Or perhaps my assessment of proper stock dilution is simply wrong. In any case, whatever the cause, I'll do this same technique/recipe again next time just with less than the prescribed water in the pressure cooker. Also, even on the weak side of chicken flavor this simply makes an unusually good vegetable stock.
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This was good, but I find myself substantially reducing the stock. That may, however, be due...