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Jamaican Pressure Cooker Chicken Stock
A rich, aromatic Jamaican chicken stock made by roasting chicken backs and simmering them with classic Caribbean aromatics in a pressure cooker. The method locks in volatile flavors for a deep, savory broth that lasts up to a week in the fridge or four months frozen. Perfect as a base for soups, stews, sauces, or any dish that needs a boost of umami.
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Cost Breakdown
Critical Success Points
- • Roasting the bones to develop deep flavor
- • Maintaining proper pressure cooking time
- • Allowing natural pressure release
- • Straining through cheesecloth for clarity
Safety Warnings
- • The pressure cooker becomes extremely hot; use oven mitts when handling.
- • Never force‑vent the cooker; allow natural pressure release to avoid burns.
- • Hot stock can cause severe burns—handle with care and use a ladle.
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