Not necessarily "food", but after making this stock a few times I'm not sure I can go back to the boxed stuff. Saw a video on YouTube from "Chris Young" a few weeks ago that showed how to use a small rotisserie chicken and an instapot to quickly make this stock. It's a relatively simple process, and really helps elevate any dish you make with it.
This last time I added a few serranos and it definitely has a noticeable kick without being overpowering. I love how you start with 2L if water and end up with 2.5L stock bc the pressure cooker pulls every drop of moisture out of the ingredients.
by mmm-toast
16 Comments
Most efficient method. Stock looks great.
I’ve been adding excess sage/thyme from the garden and dehydrated mushrooms to mine lately. Makes it taste like Thanksgiving!
Ive made chicken, beef, and pork stock this last week, all using Young’s method. It’s so easy. We used the pork stock for hot pot a few nights ago and it was incredible.
It’s a really great method. Used a couple of duck carcasses and it worked wonders on them, too!
Did the same last week so I had some stock for coq au vin this weekend, definitely my go-to method going forwards!
Thanks for sharing. I have never made my own stock, but it sounds/looks better than the store bought stock. How do you store it? Is freezing a safe option?
I do it very similar with my poultry carcasses, but start with store stock and/or broth instead of water. Turkey is by far my favorite, to the point that I fit as many as I can in my chest freezer around Thanksgiving since they are tough to find the rest if the year.
To pair with the stock and leftover meat, I make egg noodle dough in my bread machine and freeze it. Then when I go to cook it, I thaw the dough, roll it out, and slice it into noodles with a pizza cutter. Before this method I would dry the noodles, but they are much better like this.
The color is so rich! Looks wonderful.
This might be a dumb question but do you just throw all the chicken and veg away at the end? Is there something else you can do with it?
Yeah I’ma tell you
I’m still eating all that pressure crushed chicken meat.
Only negative to all these great techniques is that, quite frankly, 2qts of stock just isn’t very much to make a soup with and ends up being a bunch of work for not enough from my cost.
But it IS simple and it IS good. I mean hell, the grocery store already did the heavy lifting
Since first seeing Young’s video, I have done this method four times now, and it yields spectacular results.
It breaks classical training for stock making.
I have started buying two rotisserie chickens from Sam’s Club for $4.98 each. I strip and save the breast meat, then follow Young’s process with the remainder of both birds.
Truly the essence of roast chicken.
For $12 (chickens, garlic, onion, carrot), I get 2.5 quarts of rich stock, four huge chicken breasts, schmaltz (chicken fat), and I have even started removing some meat from after the cook as dog food.
Looks great
Saw the same video and used it for my Christmas gumbo. I was already using a rotisserie chicken for the meat and then used the carcass for my stock. Now I buy two chickens, use the meat from one for broth, meat from another in the gumbo, and then make stock with both carcasses. Freezer is packed with stock and broth in deli containers.
I do this slow cooker style and save the meat. Take chicken out halfway through to pull off good meat and save for eating. Put all bones and other stuff back in to keep cooking longer. Then sift it all out at the end. Then you have good stock and a bunch of chicken to eat.
I made a beef and a chicken stock with the instant pot this weekend. Followed his recommendations (to the gram for his chicken stock, and estimated a bit with the beef since i was using bones and ground beef). I feel like i’m not doing it right, since mine didn’t end up being very gelatinous. Both ended up having too much of a ‘stew’ taste for me. Maybe it needs celery or more herbs or something.
I kind of guessed at having the pressure cook time being somewhere between what he had, and then letting it do its 40 min natural release. I haven’t used my instant pot much, so maybe theres some setting I need to do aside from setting the time?
I started using his method as well and it has really revolutionized how I make stock. I make the liquid gold nearly once a week now. I don’t use a rotisserie chicken but I buy a whole chicken, remove the breasts and thighs (I do not put them in the stock), cut up the rest and roast. Then make the stock with the roasted bits and thinly sliced carrots and onions in the pressure cooker. So easy 🥹