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Pressure Cooker Chicken Stock

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Pressure cookers reduce cooking time by as much as two-thirds without ruining the food's nutritional value -- making them ideal for a long-cooking stock. This recipe is adapted from "The Pressured Cook" by Lorna Sass.

Source: Martha Stewart's Cooking School, Episode 104
Yield

Ingredients

Directions

Cook's Notes

Stock can be refrigerated up to 3 days or frozen up to 3 months; thaw completely in the refrigerator before using.

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  • joannajlee
    14 AUG, 2014
    Thanks Martha, this recipe is excellent. I needed to make some low sodium stock. Today I used the stock to make a low sodium, healthy, White Chicken Chili. Delcious! I have tried numerous recipes from your show & web site and magazine. You get 5 Stars from me! Your the best!
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    9 DEC, 2013
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    7 JUN, 2013
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