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Mythbusting: Cooking chicken soup low and slow? (the truth revealed!)

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Are you making your chicken soup all wrong???

If you're like me, you've always believed chicken soup has to cook low and slow -- the lower and slower the better.  Who doesn't know that?

But after I shared here about my recent experience using the pressure cooker to create a dish that I might ordinarily have used the crockpot for, I went back and read the article by food wizard Kenji Lopez-Alt about why pressure cookers totally knock slow cookers out of the water.

And his main example is... chicken soup. 

Well, stock, but hey, you say potato, I say po-taaaaa-toe.  Because what is our trusty Shabbos soup if not stock with some veggies and kneidlach tossed in?

For about 20 years now, Wednesday has been Soup Day around here.  Bones go in, cooking low and slow.  In Toronto, we did the soup overnight on Wednesday and fridged it Thursday morning (or, in the winter, set it out on the porch to freeze!).  Here in Israel, we do it on Wednesday afternoon after our weekly Shufersal order arrives with the bones.  (IF our weekly Shufersal order arrives with the bones!)

Either way, by Friday morning, the soup is

Why pressure cookers rock (just like this SUPER EASY coconut chicken curry)!

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What kind of flavours are you craving this winter????
Winter is still here in Israel, and if you're like me, you may be desperate for warm, flavourful recipes that are a little out of the ordinary.  That's the case with tonight's super-easy pressure cooker chicken dinner.
This recipe is unusual for this site.  Why?
Well, first of all, I don't even remember if I've ever posted any meat recipes here.  Certainly, there aren't many.  But winter time is meat time as far as I'm concerned.
Second of all, because it calls for a pressure cooker, which is a big and cluttery piece of kitchen equipment, and in general, I prefer to go low-tech and skip the gadgetry.
But I like my pressure cooker enough to have brought it with us when we made aliyah and it's growing on me every single year. 
A couple of weeks ago, I decided to crowdsource my supper-making decision.  I had a bunch of chicken, I  had enough time, so I asked my foodies group on Facebook whether I should make it in the crock pot (slow cooker) or pressure cooker.
The answers were inconclusive, which was weird because I was sure people would have an opinion one way or another.  But one person very helpfully posted a link to an article by the awesome J. Kenji Lopez-Alt, who's quickly becoming one of my foodie heroes, about why pressure cookers totally knock slow cookers out of the water.
(He's the same Food Lab guy who changed my life by telling me I don't have to precook pasta for lasagnas and casseroles! check it out here)
Yes, there is still a place in my heart for my trusty crock pot.  Nothing else can handle cholent quite as well, and if you’re going to be out for hours and want hot supper when you come home, the crock pot is fabulous.  But if you’re home anyway, and looking for a quick and delicious supper, basically the article explains that you can get richer flavour

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