Chicken Stock from a 3-Star Michelin restaurant: 60 minutes, $6

Botch

This video was well worth posting in a separate thread:
 
https://youtu.be/3k20zFlbFfE?si=Va9g6x09zQJorBEu
 
Guy gave up on his Chemistry PhD, and got a job in an English restaurant called The Fat Duck, which subsequently was named the best restaurant in the world.  The consommé that comes out of it is crystal-clear, and quite simple to do.  
He then later figured out a way (with the help of a German engineer) how to chill the stock so that it gelled clear, for some really fahncy dishes.  
 
I learned more about stock-making in twenty minutes than I knew from 45 years of tinkering; also now understand why one would cool a pressure cooker via "natural release" vs "Quick release".  The video is also very well done/edited, and I subscribed.  Enjoy.  

paqman

I’ve been doing my stock this way ever since I got an Instant Pot.  Even without the meat (just the carcass) the stock comes awesome.

GrateEggspectations

Looks like it’ll be harder and harder for you to resist that IP deal, @botch!

And to echo @paqman’s sentiments, I have made a stock this way with the IP and it was ridiculously good!

Ozzie_Isaac

Love Chris’ videos.  This one is fantastic and I learned a ton.  Don’t have an insta pot, but do have a traditional pressure cooker.  Will give this a go.

Botch

Ozzie_Isaac said:

Love Chris’ videos.  This one is fantastic and I learned a ton.  

I'd only seen one of his videos, years ago, about the Hexclad scam.  It was okay, nothing sparkling, and I didn't subscribe or anything.  Saw this one and was floored, his video skill has certainly improved.  I'm kinda catching up now, saw a recent one where he tried to develop perfect barbeque in a small apartment oven, no access to a smoker/grill.  Had a sequence in the middle following a Breaking Bad storyline, but it got a bit tedious (I did learn some things about smoke); the ending of this newest one was much more succinct and palatable.  

MaskedMarvel

Posting before watching here..

I make gallons and gallons of both stock and bone broth from Costco rotisserie all the time. More than I need. I take the breasts for make-it-up chicken dinners, eat the dark meat while I’m doing that, and freeze the rest. Bag the veg ends from stock appropriate stuff and freeze that as well. Dump some peppercorns in, and instant pot. 

Freeze by the quart, pint, and half pint. 

bluebird66

Thanks for the link.

Teefus

I’ve been doing something similar for years. We get a Costco chicken about every other week. I strip 90% of the meat, then simmer the skin, bones, and remaining meat along with some collagen powder and select spices for about 6 hours. It makes three quarts of exceptional stock. There’s so much meat I get a big batch of soup, a batch of chicken salad, a batch of chicken Alfredo, and have 1 1/2 quarts of chicken stock left for cooking. 

Moleman

Teefus, care to share more details of what you do?  I’m certainly interested.  Thanks. 

paqman