On 2021-02-15 9:24 a.m., US Janet wrote:

>>
> I stopped being frugal and I just throw the turkey carcass away. I
> just don't like turkey broth anymore. I do agree that turkey broth is
> much stronger. I think it is the fat that makes the strong taste.
>
> For decadaes I cooked chicken pieces (stuff from cutting up whole
> chickens) for hours in a pot on top of the stove. Within the last 5
> years or so I started cooking the chicken pieces in the pressure
> cooker for about 40+ minutes. There is no comparison pressure cooker
> stock to stove top stock. Pressure cooker has far greater depth of
> flavor. If you've got a pressure cooker try it.
> I use a couple skinny carrots, a couple stalks of celery, 1/2 large
> onion, a half head of garlic, 6 or so peppercorns and a little bit of
> salt. I add chicken and water to the maximum recommeded line and cook
> in pressure cooker for about 40 minutes. Remove everything and strain
> the liquid gold. I leave further seasoning until I am making soup.
> Janet US
>
Many years ago when I had a pressure cooker, I tried something similar
but there was a bitterness to the stock that I thought might have come
from the bones.