Pressure cooked blonde chicken stock

robert.c.brown15

Currently making the chicken stock with my new pressure cooker. I'm cooking it at the first bar for 45 minutes. Is this correct? The stock recipe isn't very helpful for someone who has never used a pressure cooker before.

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Shivam_Daryanani_92859

Cook it at full pressure for 45 minutes. You should see 2 red 'bars'. 15psi ~ 1 bar. https://www.google.com/webhp?sourceid=chrome-instant&ion=1&espv=2&ie=UTF-8#q=15%20psi%201%20bar

robert.c.brown15

Thanks. Too late but good to know for next time. I did it at one bar. I think I added too much water as it didn't have as strong a chicken flavor to it. Definitely gelatinous though.

Also, when I poured it into a tupperware container I noticed it had a dark yellow, even a little green (?), color to it. Kinda strange.

robert.c.brown15

Also, according to the manual, two bars is .8 bars and full pressure is 1.2 bars, at which I'm supposed to reduce the heat slightly.

Shivam_Daryanani_92859

Interesting, thanks for the info.

Yeah I have done it multiple times, I usually put a little less water. Dark yellow is okay, I have never seen green. What else did you put in the stock?

Shivam_Daryanani_92859

is this the kuhn rikon?

robert.c.brown15

Yes Kuhn Rikon. Thinking the green could have come from the dried bay leaves and thyme? It tastes fine, just lighter. Very gelatinous. Going to be great for giving body to sauces.

bkeene12

Once you add all the solid ingredients to the pot, you would then fill with water until the solid ingredients were barely covered. Next time, do it at full pressure. I am usually happy with anything between 25 and 45 minutes. Not sure why it would turn a light green color...

artstype

You never mention exactly what you put in. Thomas Keller will used ground chicken (browned), I started doing this and it is amazingly good. I usually sautee or roast veggies (onions, leek, carrot, celery, sometimes mushrooms) and roast the bones. How many bones did you use? I usually just save them until I have a gallon freezer bag full. Never weighed it... Sometimes herbs, bay leaf, sometimes not. Fill it to below the max line with water, cook high until pressure established then turn down and start timer 35-45 minutes. I usually remove most stuff with a slotted spoon before pouring through sieve. I often will reduce it further by 1/3rd- 1/2, let it cool, then freeze in ice cube trays, transferring them to freezer bags when totally frozen. (my trays= 2/3rds cup each, you should always measure for future use.

robert.c.brown15

Sorry, based on the title I thought it was assumed I used the ChefSteps recipe, which is what I used.

robert.c.brown15

So I made it again today and it went much better. Sieves did a perfect job and didn't give off any residue. It came out brownish as I used probably 1-2 pounds more chicken and less onion but it tastes great. Wanted to throw in some chicken wings but couldn't get any so I threw in some additional thighs.

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