re: Chicken Broth vs Chicken Bone Broth(stock)

We cut up the bones (chicken ,pork, beef, lamb, etc.) , add onions, jalapeno peppers, etc., and cook in a pressure cooker at 15 psig (250 deg F). Cooking time is reduced by half for every 10 deg F higher temperature. So (250-212)/10 = 3.8; or 1 hr in the pressure cooker is equal to about 4 hrs boiling at atmos pres. We pressure cook for 2 hrs (= 8hrs at 212 F), strain, cool in the fridge, skim off the fat, and freeze the gel in qt. bags for later use. Much better than any store bought broth or stock and there is no added salt.

We use an 8 Qt. Duromatic pressure cooker (~20 yrs now). Also makes great boiled peanuts.