Thanks so much Dana! What great ways to use it.
]]>Hi Susan – I think that’s a great idea. Just roast the turkey hindquarters like you would a chicken and then pressure cook the stock.
]]>Hi Barbara – most of the flavor is cooked out of the vegetables and meat, so people typically discard it.
]]>I also make broth and stock from the roasted chicken or turkey bones after the meat is carved and served.
Love your site and refer to it often. I tried to go to your page from the newsletter to commit on how I have kicked friends into opening and using their pressure cooker but it would not let me in so I thought I would post here what I tell them.
“Have I ever lied to you about how this stuff?”
]]>Such a smart idea. Thanks for sharing Elsie!
]]>Hi George – happy Thanksgiving! You can put it straight into the Instant Pot if you prefer and skip the roasting. You can cook it for longer than 30 minutes, up to 90 minutes, and the bones will release more collagen that makes for a more gelatinous, rich broth.
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