"Mark Storkamp" > wrote in message
...
>
> Do you make your own stock? Or do you use canned stocks? Making my own
> is something I haven't done yet, but I have memories of my mother
> simmering a large pot for most of the day. If a pressure cooker would
> speed things up a bit, then I'll have to look into that option.

I make my own stock and store it in the freezer. I have used a pressure
cooking but much prefer cooking it all day with barely a bubble disturbing
the surface. It stays lovely and clear. Having said that, a pressure
cooking will certainly speed up the process)

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