Julia Winter wrote:If you have a pressure cooker, it's a wonderful tool for making broth from bones. I have a Kuhn-Rikon pressure cooker, which was pricey, but I've used it often for over 15 years now. I've only had to replace the seals a couple of times. What I love is that I can fill it with bones and water, bring it up to pressure (the second red ring) and then just a bit of heat keeps it at pressure for hours, even days.
I generally keep the pot at pressure for 24-48 hours. When I open it up the broth is clear but the bones are soft enough to break with my fingertips. When I tried to simmer broth for an extended period of time in a normal pot, the broth was super cloudy and just didn't look appetizing.
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