Daniel Gritzer has two recipes for chicken stock – a regular one (https://www.seriouseats.com/pressure-cooker-chicken-stock-recipe) and a brown one (https://www.seriouseats.com/pressure-cooker-beef-stock-2). The brown one has a cook time of 90 minutes vs the regular one, which has a cook time of 45 minutes. Does anyone know what makes the brown stock take double the time?
by Independent-Report39