Couperman Posted March 9, 2008 Share Posted March 9, 2008 We have a chicken carcass to make some stock with as we usually do but it takes a yonk and a half to boil it down. I thought life would be much easier if I could whack it in the pressure cooker for half and hour rather than the usual four in the pan Has anyone tried this lazy method? I can't think why it wouldn't work! and it would use less gas, (not that things are that tight). I just would rather not babysit a pan for four hours wasting valuable drinking time Kev. Quote Link to comment Share on other sites More sharing options...
Laura & CTB Posted March 9, 2008 Share Posted March 9, 2008 Hmmm never tried it but cant see a problem. I do mine in the slow cooker - bung it all in and let it do its thing for 6 hours or so, my kind of cooking Quote Link to comment Share on other sites More sharing options...
Blackrocksrock Posted March 9, 2008 Share Posted March 9, 2008 I always use the pressure cooker for firstly the stock and then the soup - it really saves fuel and it takes all the goodness from the bones too and they end up really soft. Go for it. Quote Link to comment Share on other sites More sharing options...
