From Good Stock…

I had a couple of chicken carcasses left over ( Costco really does have the best ones) so instead of just discarding, I popped them in the pressure cooker for 45 minutes with some cold water to make chicken stock.

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Not terribly attractive, but once strained it looks a lot better!

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I know I’ll use this straight from the freezer for sauces or soups over the next couple of months. Once frozen, I just scoop out the portion I need… just like ice cream!

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