21 responses

  1. Mary Ann
    November 7, 2012

    Hey, this is a great idea. I use chicken frequently, and I hate throwing the carcasses away. We have a deep freeze… I am going to start saving them this week and making our own stock!

  2. Gypsybiscuit
    November 7, 2012

    Except for the color of Kimmy’s countertops these photos look like they could’ve been downloaded from my phone. I make stock just like this, chicken feet & all, and for the exact same reasons, on a regular basis. Many of my friends tease me about being so “back to nature”, but everyone sure seems to enjoy dinner invitations to my house. And, I even have a few friends who already plan to give me their turkey carcasses once Thanksgiving dinner is over! Living frugally and healthfully without compromising flavor & enjoyment is very do-able. It just takes a bit of planning and a little more effort than opening a box or pulling up to the drive-thru window.

    • Jami
      November 7, 2012

      Hey, good for you! Some people just don’t get it. :) I usually get everyone’s turkey carcasses as the holidays, too – plus ham bones. I take ‘em all for soup and stock – yeah!

  3. amy
    November 7, 2012

    Thank you! Thank you! Thank you!
    You have just solved a big dilemma for me (:
    I’ve been cooking up ways (heh) to get more gelatin into our diet. (Don’t know if there’s a diff, but beef gelatin is good for hair and nails and my daughters have very fine, thin hair that grows soooo slowly.) Not to mention it is packed with protein.

  4. High Heeled Life
    November 8, 2012

    This is fabulous .. my mother and grandmother used a pressure cooker often. Will have to go back and check your other posts on making stock… perfect to have on hand for the cold months ahead. xo HHL

  5. Laurie
    November 8, 2012

    My process in the crock pot takes days…..I’m looking forward to trying this method!!

  6. Mirinda
    November 20, 2012

    Found you from Food in Jars and I suck at making stock. I have tried several methods and am so hopeful that yours will be the one that finaly works! Thanks.

    • Jami
      November 20, 2012

      Oh, good, Mirinda! It’s SO nice to have a nourishing stock in the freezer.

  7. Deb
    November 21, 2012

    Food in Jars sent me here to – thanks Marissa!

    I’ve often thought about making stock in my pressure canner, but I thought it was aluminum and I don’t like to cook in that. I have the same 23 qt. Presto that you do.

    I wonder why – since your canner is already out – you don’t can the stock instead of freezing it? I’ve found it much easier to use, and remember to use, when it is sitting on a shelf instead of hiding in the freezer and needing to be thawed before using.

    • Jami
      November 23, 2012

      That’s of course a good idea, Deb – I (like my guest poster, here) find it simpler to put it in the freezer since I’ve got the space. Canning would be a great option, though!

  8. bubbie4today
    November 21, 2012

    Don’t chuck that schmaltz (chicken fat)! Either lift off from the gelled chilled stock and save or leave a layer on the stock to keep it fresh in the fridge or freezer. If you must take it off, left the schmaltz off & remelt it – pour into forms and chill. Schmaltz is great for frying potatoes, seasoning starches, adding some flavor to any number of dishes – soups, stews, marinades… Additionally that chicken fat may have anti-inflammatory properties – remember Jewish Penicillin? Treasure the Scmaltz!

  9. Kim Birum
    November 30, 2012

    Tried this method out last weekend. Love, love, love the results. I’m sending my readers your way in case they want to try it to. Thanks for sharing this easy method.

    • Jami
      November 30, 2012

      Thank you, Kim!

  10. M
    October 6, 2013

    Should you vent the canner for 10 minutes before you put the weight on, then cook 10 minutes? I’m new to canning and realize the venting time is to help remove air from the canner before you hold correct pressure with the weight are you saying this doesn’t have to be done when cooking vs canning?

    • M
      October 7, 2013

      Please ignore the previous post. I just read the manual, I should have read it BEFORE asking… I feel like such a blonde.

      • Jami
        October 8, 2013

        No worries! I AM a blonde, ha ;)

  11. Elizabeth
    November 10, 2013

    I have the same pressure canner as you do. I worry about cooking in it because of the aluminum. Do you find that the food tastes ‘metallic’ when cooking in it? I recently bought a stainless 20 quart pot, but it doesn’t pressure up so it would take FOREVER. I love your method and I want to try it, but wondered about the aluminum leaching into the food. I fear that it would end up being more poisonous than good? Thoughts on this?

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