Welcome to the EGGhead Forum - a great place to visit and packed with tips and EGGspert advice! You can also join the conversation and get more information and amazing kamado recipes by following Big Green Egg to Experience our World of Flavor™ at:
Facebook  |  Twitter  |  Instagram  |  Pinterest  |  Youtube  |  Vimeo
Share your photos by tagging us and using the hashtag #BigGreenEgg.

Want to see how the EGG is made? Click to Watch

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

Botch
Botch Posts: 17,522
edited December 2025 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.  

"The sooner you fall behind, the more time you'll have to catch up."  - SW

Ogden, UT, USA


· Share on FacebookShare on Twitter

Comments

  • paqman
    paqman Posts: 4,960
    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
    · Share on FacebookShare on Twitter
  • GrateEggspectations
    GrateEggspectations Posts: 11,988
    edited December 2025
    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!
    · Share on FacebookShare on Twitter
  • Ozzie_Isaac
    Ozzie_Isaac Posts: 21,985
    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.

    · Share on FacebookShare on Twitter
  • Botch
    Botch Posts: 17,522
    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.  

    "The sooner you fall behind, the more time you'll have to catch up."  - SW

    Ogden, UT, USA


    · Share on FacebookShare on Twitter
  • MaskedMarvel
    MaskedMarvel Posts: 3,511
    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!


    · Share on FacebookShare on Twitter
  • bluebird66
    bluebird66 Posts: 2,977
    Thanks for the link.
    Large Egg with adjustable rig, Kick Ash Basket, Minimax and various Weber's.
    Floyd Va

    · Share on FacebookShare on Twitter
  • Teefus
    Teefus Posts: 1,261
    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. 
    Michiana, South of the border.
    · Share on FacebookShare on Twitter
  • Moleman
    Moleman Posts: 375
    Teefus, care to share more details of what you do?  I’m certainly interested.  Thanks. 
    · Share on FacebookShare on Twitter
  • paqman
    paqman Posts: 4,960


    ____________________
    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
    · Share on FacebookShare on Twitter

Categories