I’m sure you’ll say it’s “cheating”, but thoughts on making chicken stock in an Instant Pot (pressure cooker)? I think I get good results, but it’s usually fairly golden brown, rather than the light yellowish color of your pics.
I usually let it pressure cooker on high for 60 mins then naturally release the pressure, but use the same general ingredients as your recipe.
i think it’s a valid option! you get a much deeper flavor with the pressure cooker/ stove top has a more delicate, clean and nuanced flavor in my opinion due to the gentle extraction of flavor vs the quite aggressive extraction of a pressure cooker. also clarity is often lost in a pressure cooker which is a no no for professional kitchens but fine for home cooks.
You can still get great clarity if you opt for completely natural release - the stock will never actually boil apart from when it’s coming up to pressure (when everything is still pretty intact and there hasn’t been significant extraction). But if you quick release it’ll be cloudy because it will flash boil when everything is soft and broken down.
Thanks for the tip. I usually do let it naturally release pressure, but sometimes I get impatient or lazy and do a quick release 1/2 way through the release time. I’ll try to avoid that.
I haven’t done a brown stock in the pressure cooker, but I may need to give that a try. Essentially the same process after roasting the bones first, I assume? Any recommendations for the best type of beef bones to use?
I’m not the original author but I’ve liked oxtail (best, tons of flavor and surface area both for browning and extraction and relatively cheap) and knuckle bones (if your butcher has them) for stock. I’m also not really fussy about stock, though - my most frequent stock is “carcass from a roast chicken + whatever veg scraps I saved up for a day or two knowing I was roasting a chicken” and it’s always great.
Thank you for this! It’s incredibly helpful as I am trying to make homemade stock for frequently. When you say “packet of chicken wings/feet” how many wings would you equate that to? 12-15 wings?
Also adding a splash of vinegar to stock as it simmers helps to release minerals from the bones and adds a nice light note.
I’m sure you’ll say it’s “cheating”, but thoughts on making chicken stock in an Instant Pot (pressure cooker)? I think I get good results, but it’s usually fairly golden brown, rather than the light yellowish color of your pics.
I usually let it pressure cooker on high for 60 mins then naturally release the pressure, but use the same general ingredients as your recipe.
i think it’s a valid option! you get a much deeper flavor with the pressure cooker/ stove top has a more delicate, clean and nuanced flavor in my opinion due to the gentle extraction of flavor vs the quite aggressive extraction of a pressure cooker. also clarity is often lost in a pressure cooker which is a no no for professional kitchens but fine for home cooks.
You can still get great clarity if you opt for completely natural release - the stock will never actually boil apart from when it’s coming up to pressure (when everything is still pretty intact and there hasn’t been significant extraction). But if you quick release it’ll be cloudy because it will flash boil when everything is soft and broken down.
great tip!!!
Thanks for the tip. I usually do let it naturally release pressure, but sometimes I get impatient or lazy and do a quick release 1/2 way through the release time. I’ll try to avoid that.
I haven’t done a brown stock in the pressure cooker, but I may need to give that a try. Essentially the same process after roasting the bones first, I assume? Any recommendations for the best type of beef bones to use?
I’m not the original author but I’ve liked oxtail (best, tons of flavor and surface area both for browning and extraction and relatively cheap) and knuckle bones (if your butcher has them) for stock. I’m also not really fussy about stock, though - my most frequent stock is “carcass from a roast chicken + whatever veg scraps I saved up for a day or two knowing I was roasting a chicken” and it’s always great.
marrow, knuckle bones, neck bones, tail etc! anything with lots of cartilage, bone marrow, and collagen!
Thank you for this! It’s incredibly helpful as I am trying to make homemade stock for frequently. When you say “packet of chicken wings/feet” how many wings would you equate that to? 12-15 wings?
You've written with great detail. Some points are new for me. Thankyou for sharing☺️