31 minutes ago, TdeV said:
@btbyrd, is that true even when the bones are surrounded by chicken leg meat?
Depends on the size of the chicken and how you're cooking it. But yes, you can get near-full extraction from legs without hacking them up. If they're super thick or you're concerned for some reason, you can always run a knife down the leg and thigh bones to expose them. But after 45 minutes in the pressure cooker (or a few hours on the stovetop) chicken legs will be falling apart anyway. If you're using low temperatures or short cooking times, smaller pieces will help things infuse quickly. But within "ordinary" chicken stock-making parameters, you'll be cooking for a long enough time that it doesn't much matter.
