On Mon, 25 Feb 2019 19:30:05 -0700, U.S. Janet B. >
wrote:

>On Mon, 25 Feb 2019 21:23:28 -0500, wrote:
>
>>On Mon, 25 Feb 2019 17:50:57 -0800 (PST), "
> 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.
>>>
>>>;-)
>>
>>A !2 qt is my smallest stock pot, for major chicken stock I use my 24
>>qt stock pot, it'll hold three large roasting chickens. My favorite
>>is my 18 qt French style stock pot, a deep and narrow voluptuous
>>PIAZZA... no cookware is better.
>
>Do you bail the contents of those 18-24 pots? I can't imagine anyone
>lifting a full pot down off the stove.

No need to lift the full pot... use a ladle... that one quart sauce
pot that comes with a set makes a good ladle, has no other use.