Pressure cooker chicken stock from The Broad Fork: Recipes for the Wide World of Vegetables and Fruit (page 22) by Hugh Acheson and Rinnie Allen

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Totallywired on October 01, 2018

    Great aroma and flavour, Medium dark with good gelatin. Lighter and less concentrated than Modernist Cuisine pressure cooker stock. Use poached chicken to make polpettone.

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