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Old 08-02-2007, 08:21 AM   #11
Assistant Cook
Join Date: Aug 2005
Posts: 10
Stock making is a task the pressure cooker excels at, easily producing 2 quarts of rich, thick, gelatinous stock in about 20 minutes. The pressure cooker will intensify seasonings, but you still need to start with the ingredients that will produce the taste you're looking for.

In making a good bone stock, I've always found that roasting -- or browning -- the bones first, is a great flavor enhancer. Save the the carcass from the next Roast Chicken you buy... it makes a wonderfully tasty stock. Since I like a well seasoned stock, I'll also add garlic, thyme, peppercorns and bay leaves in addition to carrots, onions and celery with leaves... endless possibilities!

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