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Reply to "Can you please share how you make chicken stock?"
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[quote=Anonymous][quote=Anonymous]I use a pressure cooker and it makes a big difference. The pressure seems to get more of the collagen out of the bones, and my stock is completely solid when it's cold. I don't bother roasting the bones or anything like that, and sometimes I don't even put any vegetables in it. [/quote] +1 more for instant pot. It only cooks for 1 hour at pressure plus heat up and cool down time. Way better than all day/night slow cooker methods (which we did before the instant pot). We have silicone ice cube trays with 1/2 cup cubes. After it cools we pour it in the trays and freeze it and then put them all in a plastic bag. You can pull out however many cubes you need at a time.[/quote]
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