Easy Homemade Chicken Stock Using a Pressure Cooker (How to)
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Make sure to Subscribe for more Recipes! Easy Homemade Chicken Stock in a Pressure Cooker (How to) Chef Michael Reyes shows a quick and easy way to …
I made the 60th comment.
chef is it okay if i put all of the ingridients into the oven till they get roasted, and put it into the pressure cooker pot, after that i pour hot boiling water onto the baking tray to get all those fond / fawn or what is it called , then move it into the pressure cooker and add the rest of the water ,
and start the boiling process?
what did i want to achive? to get a really good roasted flavour on the stock.
Awesome tips.
That's an easy enough recipe to follow
I would have roasted the chicken pieces in an oven first for 45 minutes or so. Two reasons…one, adds a richer and another flavor level and two, the fond from the roasting pan would add even more depth of flavor.
The fat is great to use too. You can let the broth cool in the fridge or on ice and then take the fat off the top when it solidifies and freeze that in 1oz. sizes (or whatever) and then use them when as you need them. Much better for you than corn oil or canola or any of the other cheap cooking oils. Great for greasing baking dishes or seasoning cast iron, or sauteing veggies or cooking hash browns, or omelets, etc.. I keep a variety of rendered fats on hand in my freezer.
First off very dangerous advice to put cold water on a pressure cooker. If you look up metal and what happens to it when you put it in water. It tempers it. A pressure cooker has to be able to flex under pressure. Even the manufacturers tell you not to do that.
What is the brand of both the pressure and the stove top? Very important. Also, are you using an 8 quart?
no celery no chicken stock .
Love it!>>>ur2.pl/1035 Great, flavorful, delicious food really FAST! The 8 Qt. size is perfect for making large amounts of soups. I chose this over the Cuisinart due to the larger size and the descriptive button options…more than just low, medium and high.
😎 ☺ 💘
Why do you throw all that good fat away? Most of the flavour is in the fat and it's very good for you, as part of a healthy diet.
Very interesting. can you include a potato with the veg. is the a reason why not
Excellent video!! very thorough… ty
What happen to this channel?
Thanks so very much Chef Ramos…..great info:).
can someone please tell me what he means by 12-24. I am new at cooking.
Wow.
I'm trying to find out how to use a pressure cooker to make chicken broth with a whole chicken.
Man i put in a whole frozen turkey carcass some onion and rubbery ass celery and carrot. Ima pc it for a few hrs. A pc is a must in all home kitchens wjether making stock, beans or a simple beef stew. It's amazing on pulled pork also.
Great explanation, if you get it to boiling the reason it can become cloudy if the fat and liquid emulsify from boiling think of a dressing where oil and liquid dont mix until you agitate em. Well boiling is the whisk that mixes em but unless you're making a consumme its no biggie. Even if making a consumme theres another process using ground meat, egg whites to clarify it but thats another show
Love this recipe…I don't like celery either!!!!
Best chicken stock recipe for a pressure cooker I have seen on Youtube….
January 20th 2016: Different applications? elaborate. Cooking time I did not hear the time needed mentioned using the pressure cooker? thanks bruce baja ca mx
"Don't panic on the Titanic", At least I Learned a new phrase if the cooking doesn't go well.
I use leeks instead of celery as well. I don't care for celery.
lol no clue on how to pressure cook… please dont follow these instructions
This is full of bad info on how pressure cooking works. Namely, how the pressure prevents boiling at 212F (which is the whole point), and how the higher water temp creates the maillard reaction, which eliminates the need for pre-browning. You can read more about how browning takes place in pressure cookers in Modernist Cuisine.
Also, leeks don't replace celery. They're closer to onion. You just made a really super onion-y stock.
Also also, much easier to strain fat after you've strained and refrigerated. The fat will separate, rise to the top, and solidify. If you're super concerned about stock cloudiness and you don't want to emulsify the fat when pouring, siphon out the stock from the bottom with some silicone tubing.
4:13 didn't expect a trained and experienced chef to knock the rim with a ladle. Ok with any other pot but got to change the habit for pressure cookers.
awesome…..
LOL….don't panic on the Titanic…never heard that before….good deal!
I like I like, thanks for the great tips!
Nice video and great post. I used my pure clay pot which comes with a steam locker lid. It seals all the nutrients and steam inside and gives healthy and delicious food. The regular pressure cooker cooks the food with near infrared heat, which kills most of the nutrients, but the pure clay pot cooks the food with far infrared heat, which saves all the nutrients in the food. I got mine from Miriams earthen cookware (online) also a nice website to learn the art of clay cooking.
what brand and model is that stove?
I like the frozen ladle tip. I just try to skim as much fat off as possible into a bowl then pop In The freezer. After a lil bit the fat is congealed on top and the stock is underneath.
Frozen ladle. Good one. I'll do that next time.
Superb tips chef!!!
you will get a better stock if you put your bones and veg in a roasting tray.. put milk powder over the bones and roast it in the oven… when the bones are dark put in pressure cooker,,, scrape roasting tray down and get all the juices in to the pressure cooker,,, add bouquet garni and water in to the pressure cooker and cook for 90 minutes..
Great post! Thanks!
how many mls in 1 cube?
THANK YOU.
I liked the video, but I wanted to see you try it and talk about how it tastes!
Thank you so much for watching Liz, we have many more videos on the way 🙂
You Funny!
Thanks for a speedy and entertaining food education. Helped me out with my new pressure cooker.
Cheers
Glad that you enjoyed it! I'm sure we'll definitely be doing more pressure cooker recipes in the future. Thanks again for watching! 😀
Thanks for checking us out Sebastian 🙂
Great video. Please consider a lamb shank pressure cooker video! Any additonal pressure cooker videos would be awesome.