I mentioned previously that I have been relying on tried and true dishes to get to know my new natural gas stove. I'm also keeping the meals a bit simpler until we get settled into our new home. So far, I have not attempted canning on the gas stove simply because I'm too tired and the opportunity hasn't presented itself. The weather has turned cold and rainy so soup season has started! Tonight I made use of one of my pressure cookers to make a quick and easy chicken noodle soup.
Tonight's soup started with two frozen chicken legs with backs attached. I added a stalk of celery, a quartered unpeeled cooking onion, and two bay leaves then filled the 6 qt pressure cooker to the 2/3 mark. I brought the pressure cooker to pressure then cooked for 45 minutes. After de-pressurizing, I removed the lid the de-boned the chicken placing skin and bones in a small sauce pan, covering just barely with water and brought to a rapid, hard boil. While that was in process I strained the remaining stock adding it to the meat in the pressure cooker bottom. Once the bones boiled hard I strained the resulting stock into the meat mixture then added one chopped onion and brought the mixture to a boil then stirred in extra broad egg noodles. When the noodles were cooked, I stirred in salt, fresh cracked pepper and Worchestershire sauce to taste. That's it. The whole soup took about 75 minutes from start to finish.
I was quite pleased with how the pressure cooker performed on the natural gas stove. It came to pressure quicker and de-pressurized quicker which is a very encouraging sign for running the larger pressure canners. I am planning on putting the pressure canner through its paces this weekend since the pantry is quite close to being organized. I likely have another half day's worth of work in there then it will be tweaking as need be. I'll be posting pictures hopefully on Friday!