A deceptively simple soup but here's the catch: when a soup stays hot FOREVER while you are eating it (like this one did) it means the amount of dissolved gelatinous solids (connective tissues) is extremely high.
The only way to get that from making a stock is either high temperature and pressure for 3 hours+ or STP (standard temperature and pressure) for 3x longer. You want this to occur. Tons of nutrition is locked up in connective tissues.
I started with three previously roasted Mary's brand chicken carcasses (we ate joyfully on these over 5-7 weeks) and uncooked hearts and necks (included with the chickens). We vacuum pack and freeze these until we've built up a battalion of carcasses. Then, into the All-American pressure cooker they go. Fifteen pounds PSI for a minimum of 2-3 hours with celery, carrots, onions, garlic, bay leaves, salt, pepper, and thyme. How much of each? That depends on your tastes (it took me years to figure this out and that's OK).
This particular batch of stock yielded soup for 4 for 2 days plus 7 quarts of stock that I put in Ball jars and take them through 1 hour of 15 pounds in the pressure cooker for 1 hour. At that point they are "shelf stable" for a year or more (Shelf stable means you can keep it at room temperature for a year or more without spoilage).
Guys, learn how to cook, learn how to can, and learn how to grow food. You will enjoy it.
#foodstr
@Chef Tommy
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