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Posted Feb 02 2012 10:28am

Here’s a great tip for making chicken broth at the same time that you are making a soup:

Whenever you eat bone-in chicken, freeze the bones with a little meat still clinging to them. 

Once you’ve accumulated a nice handful of bones, throw them into any soup you are pressure cooking.

Case in point:  over the weekend, I made a nice bean soup using 1 pound of large (unsoaked) limas.  I made the broth from 8 cups of water, a sauteed chopped onion, 4 large sun-dried tomatoes, and 2 teaspoons of vegetable broth powder plus the chicken bones, of course.  To all of this, I added the dried limas.

10 minutes under high pressure plus the natural pressure release: the limas were meltingly tender and the soup broth had a strong, deep chicken flavor.

After cooking, I removed the bones, then stirred in lots of fresh dill, lemon juice, and lemon zest.  I also added some cubes of roasted chicken. The soup was a big hit. 

Happy cooking!

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