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.
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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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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This looks to be a delicious recipe. It must be mouthwatering for sure.
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