Broth is an important 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 kickstart 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. (Its simplicity, durability, and ease of cleaning have 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, 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.
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