Pressure-Cooker Chicken Broth

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Appears in Cook's Illustrated January/February 2013

Pressure-cooked stocks taste more complex than those made in a pot.

SERVESMakes 3 Quarts

TIME2 hours

WHY THIS RECIPE WORKS

Preparing broths in the pressure cooker is not only faster than conventional methods, but the flavor is also significantly better. The intense heat promotes the extraction of flavor compounds from bones, skin, and encourages the breakdown o...

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