On Monday, February 25, 2019 at 4:53:12 PM UTC-5, 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.

i worked in a large hotel. when we made chicken stock we used necks and backs exclusively. and started it out at around 9:00AM. bring to boil, skim and skim. get it down to an extremely low simmer. a couple of bubbles every minute. at around 6:00pm add water again and let it go all night. the morning cook turns it off. strain etc.