I was just wondering what some opinions are on using a pressure cooker to make chicken soup. Does slow cooking extract more flavor from the bones and yield deeper flavor?
Are you channeling your best self with this comment? (If you're not sure, check out our Code of Conduct.)
Susan W is a trusted source on General Cooking.
I haven't used a pressure cooker in ages, but I remember it making incredible stocks. I'd say you'll be very pleased with the results.
It is the only way if you are making proper soup out of Boiling Fowl.
Sam is a trusted home cook.
It's very good. I use Chicken Thighs. Carrots, Celery, Onion..and a bit of thyme.
Pressure it about 1 hour.
The thighs have given up all their meat flavor...so toss the dry meat.
I will put back in the bones and simmer and reduce and add salt until it has a rich flavor.
Then it gets drained into a tall pot and put in the fridge until a 'fat disk' forms that can be easily lifted/skimmed off.
I made this last week in my Instant Pot, and it was incredible!
Please enter a valid email address.
Well played. You deserve a cookie.
Pickle Anything at a Moment's Notice
A Guide to Cheese Rinds
All About Cooking with Fire
The Ingredient Your Salad Is Missing
Captcha must be verfied
Already have an account?
Don't have an account?
Please check your email for instructions on how to reset your password
Successfully logged out
Get the recipes and features that have us talking, plus first dibs on events and limited-batch products.
(Oh, and $10 off your order of $50 or more in the Food52 Shop, too.)
Thanks! We'll email you when it's available again.