Instant Pot Chicken Stock
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Instant Pot Chicken Stock From Store Bought Rotisserie Chicken Here is the Instant Pot that I have (mine is 6 qt): https://amzn.to/2Bnlz6h My slotted spoon (it’s …
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Fabulous video. I make mine by simmering all day on the stove top and then end up using a huge strainer and another bowl….I will admit I love the process and the time it takes on a snowy day in New England. However I will absolutely be making it this way this week. I use scrapped veggies that I freeze whenever I have leftovers, also I know the chicken has no flavor once the process is complete so I freeze it for all my family and friends who have dogs. They love it as a treat. I just discovered you on YouTube this morning and have subscribed and of course clicked the notification bell.
Great stuff it is good to see someone that has culinary skills. Thank you
I'll be darned! So simple! Now I can make chicken bone broth without having to roast bones.. thanks!!
You've given me some great tips for stock making. I started making my own stock on a whim last year when I had a spare chicken carcass and had already the tools after having started making jam with a hand-me-down maslin pan. I hadn't really considered boiling it down so far, or about taking the excess fat off at all – as such my freezer has a load of ziplock bags of stock poured straight in once cooled. Having all of the carcass really does matter though – I made a stock from the remains of the xmas turkey… it was the crown of the animal and the lack of all the legs and other bits you get normally with a chicken made such a huge difference to thickness of the stock. That stock however did get used up and did make a wonderful gravy for New Years anyway 🙂
I love to use the bones from a rotisserie chicken to make my stock. It comes out so flavorful. I use it to make my spanish rice. Thank you for sharing this fantastic recipe.
This is a great way to use left over Turkey carcasses from the holidays too.
I would save the breast meat for soup. I roast two whole small chickens, save the breast meat, than put the rest of the chicken and the juices in my 8 qt instant pot with a gallon of water. I then refrigerate and later cube the breast meat for soup. It’s moist and delicious when you add it to soup, and not as stringy as dark meat.
"boxed crap" hahahahahahahaha
3:16 god that chicken was dry!
Love this channel. I always learn something!🤙😁🤗🤤
Quality content, I love how you make a point to explain the "why" behind your recipes – technique and principles a much more important in a recipe than a list of instructions. I stumbled upon your channel looking for some info on duck confit, and now I can't stop watching. Thanks so much!
Marco Pierre White made 12 accounts to dislike this video
I just found you and i am beside myself.. YOu are exceptional and i adore you!!
Hi Helen thanks for your great channel lots to learn. If using for soup or for another slow cooked dish how much water do I add to bring it back to regular stock?
Such a great upload. Thank you
Why not cook on high pressure?
How long will stock last in refrigerator before going bad?
Thank you, for the detailed instructions. Great video!
I paid attention for the entire video! Great narration and teaching!
So wait, the regular, simmering method took 4 hours. But the pressure cooker method takes 8 hours? How does that make sense?
Hi, Helen I have an instant pot sitting in the garage in a box never used. After watching your video Friday night, I head over to whole food got a plain rotisserie chicken and made stock. I could not believe how simple and easy it was to do. As we speak I am making blond stock from a chicken that I just processed at a chicken farm yes, I slaughter. It gives you a whole new meaning of knowing where you get your meats comes from.
"….you no longer have to buy this boxed crap…." My favorite quote.
You are saying the 365 chicken broth is stock
Helen what do I do with the left over chicken when cooking your stock. Thank you so much
I did it today. The flavor is absolutely insane!!! I can only imagine what it will do to my sauces and soups. Thank you, Helen! French onion soup, here I come!
#realcomment What does this have to do with the price of tea in China?
#realcomment Hi! Thank you for this video! I have a question for you – once cooking time is finish and pot is cooling down how long can I leave it unopened? Say I finished cooking at 4PM – will it be safe to leave the Instant Pot for longer then 8 hours? Until next morning?
#realcomment Thank you so much for this video! I have recently been learning how to make pan sauces and I have had very disappointing results using store-bought chicken stock. Almost no flavor, and definitely no body – I might as well be using plain water! I have tried the trick of adding powdered gelatin; this improves the body, but not the flavor. I'm excited to try your recipe 🙂
Thank you you have taught me so much about stock
Keep the chicken and give it to a friend/neighbor who has a dog, they'd love it
#realcomment you are a genius.
#realcomment is the rotisserie chicken sold at costco saltfree?
I was disappointed to hear you say you throw the chicken away. I never tried using a roasted chicken, but I would think that removing the skin and bones before cooking and using that should give you the majority of taste and all the collagen that you are looking for. I had to see if the skin actually has any, and apparently it has a decent amount. Maybe students in your classes could use the meat to treat their dogs or something.
wait wait wait. No. Stock is bones only. If you use meat, it is a Broth. This is a huge waste of a chicken, do you think people have entire chickens to throw away? This is a huge waste of food. How can you promote this wasting of food to 75k people? Stock uses Bones only, this is a fact. No one wastes chickens in a stock except you. ridiculous. This is not even how you make a Brown stock either. You just roast the bones of the chicken, pork or cow, etc, and you start with a mirepoix, carrot celery onions or your choice of aromatics, then you add tomato paste, or you can put tomato paste on the bones when you roast them, either way tomato paste, cook it through, then you add your bones and your waster. that is a brown stock… Why are you pretending to know things you do not know.
Can I make stock with a turkey spine?
Somehow the way she talks seems so satisfying..
"you no longer have to buy this boxed crap!" ayy lmao
Hello Helen I may be too late commenting but I thought I would try.
I've been reading about a mirepoix. Is is necessary.
Anyway Helen I have subscribed to your channel but I wished I found it earlier. You are so informative and really explain recipes so well. I have been non stop reading about cooking. So to say thanking you and kind regards,
Thx a lot. I like your detailed instructions and explanations. Do you have a use for the fat that you "fish" out of the broth?
#realcomment Great video, Helen! I made stock using this method, but after a day in the fridge, the fat has not floated to the surface. I’m guessing it somehow emulsified into the stock, which I’m afraid will make it greasy. Might have to clarify. Do you think this is the case, and is there something I did to cause it?
You are so precise n informative in all your videos. Kudos!
#realcomment. Hi! Can you share where you buy your containers for freezing the stock?
Out of curiosity, why not set the Instant Pot to pressure cook for the max 4 hours if the plan is to walk away for at least that time?
#realcomment If you ever want to know if the instant pot good this guy takes apart the instant pot and funny. BOLTR: Instant Pot | Legal in Canada! just look up on youtube
#realcomment that's an amazing stock which such beautiful color! How do you make a blonde one?
#realcomment I love these videos. I learn so much from every single one of them, thank you. Really appreciate the effort that goes into them. Also what a great scarf. 🙂