Cit Onit

Using a pressure cooker results in a quicker extraction of flavor and gelatin from chicken and vegetables for a rich, gelatinous stock Using collagen-rich parts like chicken feet enhances the gelatin content of the stock, providing superior body and mouthfeel compared to using breast meat. Dicing the aromatic vegetables leads to better flavor extraction. Chicken stock is one of those small annoyances of the home kitchen. Recipes call for it all the time, which means you need a ready supply of it.