On Monday, February 25, 2019 at 8:51:00 PM UTC-5, wrote:
> On Monday, February 25, 2019 at 3:53:12 PM UTC-6, graham wrote:
> >
> > On 2019-02-25 2:07 p.m., wrote:
> >
> > > On Monday, February 25, 2019 at 3:02:51 PM UTC-6, graham wrote:
> > >>
> > >> On 2019-02-25 1:53 p.m., wrote:
> > >>>
> > >>> I have never made stock but now that I have a pressure cooker I have been
> > >>> toying with the idea. When I take the plunge I think I'll opt for a few
> > >>> legs and a few wings.
> > >>>
> > >> I'm not sure that I would use a PC. The last time I tried it, admittedly
> > >> many, many years ago, it pulled a lot of bitterness from the bones. At
> > >> least that was my reasoning.
> > >>
> > > Hmmmmm, that's interesting. I may need to do some research before attempting
> > > to make stock in the pressure cooker.
> > >
> > YMMV:-) I think big commercial kitchens still use the long, slow method.
> >
> If I had one of Sheldon's 12 quart stock pots I could start a huge brew and
> let it go for days.
>
> ;-)

I have a 12-quart pot, but the turkey carcass fit nicely in the 8-quart
pot. Now that the stock is made, I'll reduce it down and freeze it flat
in ziplocs.

I don't feel any particular need to make a barrel of stock when I can just
make it again when I need to.

Cindy Hamilton