A rich full-bodied stock usually takes four or more hours of boiling. With a pressure cooker, Chef Paul Miller makes a delicious chicken soup in less than 30 minutes. This recipe is available at: www.discoverpressurecooking.com Paul Miller is Executive Chef of K-Paul's Louisiana Kitchen in the French Quarter of New Orleans history. A native of Opelousas, Louisiana, he is from the same hometown as Chef Paul Prudhomme. He met Chef Paul during his tenure with Brennan in Atlanta, Georgiatransferred to Commander's Palace in New Orleans in 1977 and 1981, employees of K-Paul Louisiana Kitchen. In addition to his many duties at K-Paul, Paul Miller works closely with Chef Paul Prudhomme as a consultant for food manufacturers exploring new innovations in the culinary field.
Tags: Cooking, Pressure, Cooker, Making, Chicken, Stock, Chef, Paul, Miller
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