Chicken Stock two ways

left: The chicken stock that I cooked in a stock pot for 10 hours. right: The chicken stock that I pressure cooked for 1 hour and 45 min.

I just checked, and I guess this is my first post about Chicken Stock. For Christmas, mom gave me this cook book "Nourishing Traditions". It takes a stance for traditional cooking and redirects the paradigm back to nature's form of health.

This is where my first recipe came from for Chicken Stock. Basically, you boil a whole chicken (with carrots, celery, onions, and parsley) for 6-12 hours. I usually boiled it for around 10 hours. The result was a rich chicken stock full of nutrients straight from the bones and all throughout. I've made stock twice using this method.

Then, grandma passed down her pressure cooker, and I wondered if I could make stock, but faster (since it took 10 hours to cook before). So I asked around for conversions based on higher temperature. (Pressure = higher temperature = less time). Someone's best guess was 45 min at pressure level 15 (compared to 10 hours). So, I gave it a go, peeked at 45 min, decided it was too light, and cooked it for another hour.

I canned it last night, so I haven't tasted it yet, but I plan to do a taste test.