I love having homemade chicken stock around to cook with, but preparing it used to be a bit of a traumatic trial.
When rendering all the necessary bones and scraps, what is at first a delicious aroma becomes cloying and almost sickening after the hours of simmering that the broth requires. Over the years, I've tried several strategies to lessen the pungency-- cooking with open windows when possible, running the vent fan when not. I've even been tempted to let the stock simmer all day while we're at work, but that seems reckless and ill-advised.
It finally occurred to me a few months ago to try cooking my carcasses in the instant pressure cooker. There, the concoction is sealed in by a steam gasket. Bonus? The whole process takes a fraction of the time and yields a concentrated, rich, and very flavorful product. Oh, there's still a hint of chicken broth in the air, but it's very tolerable, and the clean-up is fast and easy. And now I almost always have one of my favorite cooking staples on hand.
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