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!
Do you make the recipe exactly the same as the recipe they use for beef stock in the pressure cooker?
Yikes, Meri, I”m so sorry I am just seeing this comment. I usually use as much as what the freezer at the store will give me, usually a pound’s worth or so, and it goes in my 8 qt. pressure cooker. Thanks for asking!