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

Botch
Botch Posts: 17,367
edited December 20 in EggHead Forum
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.  

“All you need in this life is ignorance and confidence, and then success is sure.”

              - Mark Twain 

Ogden, UT, USA


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Comments

  • paqman
    paqman Posts: 4,923
    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.

    ____________________
    Entrepreneurs are simply those who understand that there is little difference between obstacle and opportunity and are able to turn both to their advantage. •Niccolo Machiavelli
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  • GrateEggspectations
    GrateEggspectations Posts: 11,586
    edited December 22
    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!
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  • Ozzie_Isaac
    Ozzie_Isaac Posts: 21,672
    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.

    I would rather light a candle than curse your darkness.

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  • Botch
    Botch Posts: 17,367
    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.  

    “All you need in this life is ignorance and confidence, and then success is sure.”

                  - Mark Twain 

    Ogden, UT, USA


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  • MaskedMarvel
    MaskedMarvel Posts: 3,423
    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. 
    Large BGE and Medium BGE
    36" Blackstone - Greensboro!


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