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{"activity_order":null,"activity_type":["Recipe"],"assignment_recipes":null,"author_notes":"ADD TO INTRO: can be any chicken parts -- backs, thighs, whatever.","cooked_this":0,"created_at":"2013-10-21T16:51:14Z","creator":null,"currently_editing_user":null,"description":"Pressure-cooked chicken stock is wicked easy, and wicked fast. It takes about a quarter of the time as in a regular pot, but this recipe will work for both (if using a regular pot, just cook it for a few hours instead of 90 minutes). \n\nIt\u2019s also a great way to use chicken bones or carcasses that you would otherwise discard, and any part of the chicken works: backs, thighs, wings... whatever.\n\nThe pressure cooker retains complex flavor compounds made when searing the chicken and caramelizing the vegetables, so you'll end up with an extremely flavorful, golden-brown stock. Pressure-cooked stock is also remarkably clear because the liquid inside the cooker never boils. Dee-lish!","difficulty":"easy","featured_image_id":"{\"url\":\"https://www.filepicker.io/api/file/MD49zAGRQymrC9sg5TGk\",\"filename\":\"Pressure_cooked_brown_chicken_stock_text.jpg\",\"mimetype\":\"image/jpeg\",\"size\":336636,\"key\":\"gVdUD9uNRkKQdiE3KBQR_Pressure_cooked_brown_chicken_stock_text.jpg\",\"container\":\"chefsteps-production\",\"isWriteable\":true}","forks":[],"id":1462,"image_id":"","include_in_gallery":true,"last_edited_by_id":183,"likes_count":39,"published":true,"published_at":"2013-11-23T00:36:11Z","show_only_in_course":false,"slug":"pressure-cooked-brown-chicken-stock","source_activity_id":null,"source_type":0,"summary_tweet":null,"timing":"30 min active; 2 hours total","title":"Pressure-Cooked Brown Chicken Stock","transcript":"","updated_at":"2013-12-10T00:44:08Z","upload_count":0,"used_in":[{"activity_order":null,"activity_type":["Recipe"],"assignment_recipes":null,"author_notes":null,"cooked_this":0,"created_at":"2013-10-11T21:55:17Z","creator":null,"currently_editing_user":null,"description":"This recipe brings a whole new meaning to the chicken and the egg conundrum. 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We use ikura (salmon roe) and chicken stock here, but try experimenting with different types of caviar and flavors of stock, depending on the components of the dish you\u2019re making. \r\n\r\nQuick tip: It\u2019s best to use this sauce directly after finishing\u2014it doesn\u2019t hold up for long after you add the roe.","difficulty":"intermediate","featured_image_id":"{\"url\":\"https://www.filepicker.io/api/file/udH9IbBbRaaoKwe8gv82\",\"filename\":\"C_2013_10_4_Chicken + Mushroom and Caviar_w_out_text.jpg\",\"mimetype\":\"image/jpeg\",\"size\":240065,\"key\":\"I3qAIJlcR8uAy09M7lSh_C_2013_10_4_Chicken + Mushroom and 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When cooker reaches full pressure, turn down heat to maintain pressure, and start timer. \n\nCook 1.5 hours.\n\nAllow pressure to vent naturally.","extra":null,"hide_number":null,"id":26209,"image_description":"","image_id":"","is_aside":null,"presentation_hints":{},"step_order":8126464,"subrecipe_title":null,"title":"Pressure cook on high for 1.5 hrs","transcript":null,"updated_at":"2013-12-03T23:01:07Z","youtube_id":"","ingredients":[]},{"activity_id":1462,"audio_clip":"","audio_title":"","created_at":"2013-12-03T23:01:07Z","directions":"Remove large pieces. Strain stock through a fine mesh sieve.","extra":null,"hide_number":null,"id":26210,"image_description":"","image_id":"","is_aside":null,"presentation_hints":{},"step_order":8257536,"subrecipe_title":null,"title":"Strain (optional)","transcript":null,"updated_at":"2013-12-03T23:01:07Z","youtube_id":"","ingredients":[]},{"activity_id":1462,"audio_clip":null,"audio_title":null,"created_at":"2013-12-03T23:01:07Z","directions":"Use stock as desired. 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