Must Be Jelly, Cause Jam Don’t Shake Like That

I love making meat jello… I mean, super gelatinous stock. It’s the bomb. It’s also fairly easy with good ingredients and a pressure cooker. I could write down all my notes and try to remember how I do it, or I can send you to the best website for step by step instructions, called ChefSteps. The recipe they demonstrate is for beef stock, but if I want some nice chicken stock I will adjust it by swapping out the bones and meat for chicken feet and a few chicken backs, which can be purchased at PCC Community Markets in the freezer section. Enjoy!

Baba Yaga!? Nah, chicken stock. #chickenfeet #meatjello

A post shared by Lesa Sullivan-Abajian (@lesacooks) on

Nice stock, darling. #chickenstock #chickenfeet

A post shared by Lesa Sullivan-Abajian (@lesacooks) on

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