Making Stocks in a Pressure Cooker
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Uploaded by pressurecooking on Aug 2, 2007
A rich, full-bodied stock usually takes four or more hours of simmering. With his pressure cooker, Chef Paul Miller makes a delicious chicken stock in under 30 minutes.
This recipe is available at:
http://www.discoverpressurecooking.com/recipes/chicken_stock.html
Paul Miller is Executive Chef of K-Paul's Louisiana Kitchen in New Orleans' historic French Quarter. A native of Opelousas, Louisiana, he hails from the same hometown as Chef Paul Prudhomme. He met Chef Paul during his tenure with Brennan's in Atlanta Georgia, transferred to Commander's Palace in New Orleans in 1977, and in 1981 joined the staff of K-Paul's Louisiana Kitchen. In addition to his many responsibilities at K-Paul's, Paul Miller works closely with Chef Paul Prudhomme as a consultant for food manufacturers exploring new innovations in the culinary arena.
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