Amazing stuff. So thick, even thicker than chicken foot stock.
I did use aromatics this time but used powdered. Made for easier
filtering. All I had to do was remove the meat and bones and since I use
an iris steamer as a trivet, (with the feet removed) that makes it
simple.
I ate the feet by themselves and will use the stock for stir fry sauces,
or rice, beans, or lentils. Will add additional whole garlic, onions and
fresh ginger at that point, plus whatever else is needed. It's also good
used for Shiratake ramen with just a little soy sauce added.
For the stock I just used garlic powder, onion powder and some salt free
lemon pepper. Refrigerated and de-fatted the final product then scooped
it into a heavy freezer ziplock for freezing.
Pressure cooking time was one hour and they literally fell apart.
Perfect! Took about 30 minutes to come up to full pressure so total cook
time was 1.5 hours. I filled the cooker 3/4 full of water.
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--
Peace, Om.
"My mother never saw the irony in calling me a son-of-a-[censored]." -Jack Nicholson