Broth is an important element ingredient in our kitchen. The easy availability of better prepared broths has made us lazier about preparing our own. We easily rely on the pre-made organic broths to kick start a recipe. Thankfully Thanksgiving provides us with a bounty of bones and trimmings that must be converted into a rich decadent broth. Prior to the big day Aki had made a batch of chicken broth. Perhaps we were not as reliant on the prepared broth as I thought. In any case, I took the turkey and pork bones and put them in our new favorite pressure cooker. (It's simplicity, durability and ease of cleaning has won me over. Hopefully I will get the 8-qt for smaller projects soon.) I added Aki's broth and topped the bones with water. I sealed the lid and brought the broth to a boil and cooked it for one hour. I let the pressure dissipate and was rewarded with an intense flavorful liquid. It immediately sparked the need for tortellini en brodo. And that is exactly what we made.
Years Past
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