[catering_by_jul]

Help! Is there a way to make chicken stock in 2hrs. or less that will still be a good base for tortilla soup?

[Lisbet]

With a pressure cooker, maybe???

[kuan]

1.5 hours is enough time to make a chicken stock n/p.

Do it the normal way. When it comes time to make the soup, scoop out some of the stock and use it. After you scoop it out add more water to the bones and let it simmer a little bit longer.

[MikeLM]

Absolutely- I've been making stock in a pressure cooker for years, using my late mother-in-law's recipe from the 1930's. Put your ingredients in the cooker and cook at 15 pounds pressure for 30 minutes; let cool. Backs and necks are the usual ingredients (plus aromatics), though when I make my next batch I'm going to throw in three of four chicken feet for gelatin.

Don't fill any PC more than 3/2 full; if it's more, it could boil up and lodge something in the vent, and the safety plug will blow and you'll have chicken stock all over the ceiling.

Mike

[Montelago]

And a gaping head wound.

Worst case scenario, fortify it at the end with some bouillon cubes if you are really pressed for time.

[greyeaglem]

If you have to fortify it with bouillon, get the Knorr kind that's chicken mixed with tomato. You may have to look for it in the Mexican section of the store.