Go to the Recipe: Pressure-Cooked Blond Chicken Stock
Looks like a nice stock. How does this relate to your ground meat technique? http://www.chefsteps.com/activ... -- Many groceries now carry ground chicken breasts or ground thighs, though that misses the bones. Also, many ethnic groceries have cheap packs of chicken feet, hearts, gizzards, etc. Do you have an opinion about the flavor of those chicken parts? Also, why not chop the vegetables finer (by hand, or with a stick blender before adding the chicken)?
- originally posted by idea_org
Nice chicken stock…., I add chopped celery (1/4 root-ball) and one chopped leek to it.
- originally posted by Manfred Stiefenhofer
If you chop the vegetables very fine you must than clarify the stock.
Chicken feet (my local Asian supermarkets almost give them away) are a wonderful addition to stock. Just cut they little toes off (homage to B. Kliban) and cut the foot in half to expose the bone-ends. (Which I admit gets a little ... anthropomorphic and gross.) They contribute vast amounts of collagen. I use them as about 25% (Thomas Keller prefers 20%) of the chicken when making chicken stock; the resultant stock is flavourful in the extreme and is also solid at room temperature. In the summer, I fill finished chicken pies with clarified hot stock, let it gel, and serve them cold.I also make pressure-cooker stock from ground chicken. It is also excellent for some purposes, but is not directly comparable to stock made with bones.
is it true blonde chix stocks have more fun?
I've never owned a pressure cooker, considering buying one. Is the link to the cooker on amazon your preferred cooker? Seems like that model is geared more towards canning. Thanks!
The Kuhn Rikon pressure cookers are great because they are non-venting. Dave Arnold goes into nice detail about why that if preferable here: http://www.cookingissues.com/2...
The link is fixed now. Personally I will only recommend the one in the link or it's big brother.
- originally posted by Grant Lee Crilly
Can I use methylcellulose LV or HV to make tofu or mushroom noodles? I've seen a couple recipes that call for methocel A4C but I only have LV and HV in my kit. I would like to make a chicken consomme and make instant noodles.
I think this recipe calls for a 15 psi pressure cooker, what is the time increase if I use a 12 psi cooker?Do I use the same time increase for other recipes that call for a pressure cooker?
it would be about the same if you cook it at 12 psi. We don't tend to cook at maximum pressure, just below really.
I love your site, but you loose me at the $207 sieve.
Your recipe says to cook 45 minutes at 15psi. The recipe booklet that came with my pressure canner says 10 minutes (also at 15 psi) for 4 lbs of chicken and 4 qts of water. That's a huge difference in time. What are the benefits for going 45 minutes? I'm trying to understand why I should make it go that long.
if you have a canner i would be careful about cooking any foods directly in the raw aluminum for starters. Second the timing is a factor of the condition of the product you are extracting from and what kind of flavors you are going for. If the meat is ground, 10 minutes should do it. If they are large pieces or whole carcass then maybe 90 minutes. With stock, its not about when its done, its about when is it the way you wan it. The longer it goes, the more rich and collagen is dissolved, the quicker the lighter the flavor and color.
Thanks for your reply. I was thinking along similar lines regarding the canner but if the manufacturer suggested it I thought maybe it would be okay. I don't have a *good* reason for not trusting aluminum, but I'm leery of it just the same. Interesting about the timing factor. I guess if it's from the manufacturer it may be for people who aren't too serious about cooking, lots of collagen could be off-putting instead of a desired result. I guess I'll be asking Santa for a pressure cooker for Christmas ... :-)
would you recommend full height sieves and bottoms pans or does it not really matter? Does the stock pool up on top of the sieve or does it pretty much pass easily through the sieves? I guess if you used half height bottom pans you would have to do a little at a time? Full height takes up a lot of room in a household kitchen.
I like the full height sieves and I like having a bottom pan. The stock should pass pretty easily, with perhaps a bit of vibrating to break surface tension. If I had to compromise, I'd get a full height bottom pan and half-height sieves.
Maybe I'll do those sizes for 200 and 500 since I'd only use them for liquids and keep my half height bottom pan for my 60 and 120 which I'd use for purees. Already have a half height bottom pan so kinda stuck with it.
Thank you excellent results and very easy.
I made the chicken stock using the same pressure cooker and followed the exact recipe above except I used chicken carcasses and wings instead. My stock turned out to be deeper golden color and has a slight tangy taste. Where does the taste come from and how do I make it less golden color?
Hi guys, only discovered the site recently and absolutely loving it.Quick question: There's this British chef we've seen on TV also making a pressure cooked chicken stock (for a risotto). He blanches his chicken (thighs, I believe) for 5 minutes to remove bitter notes. I've made a gravy with reduced stocks and *without* blanching and the results were disastrously bitter. Do you guys have any thoughts on this?
Hi guys!! I wanna ask if i were to use a regular pot to cook the stock, what's the best temperature and what's the best cooking duration?
I make all my stock in the big slow cooker, reason being that I process 3 kgs of sea-food shells or chicken's necks at a time. I refrigerate, next day I skim the fat off and I reduce to a glaze which takes very little room in my freezer, that I use as required. So my pressure cooker is too small.
In this way can we take the collagen out of the bones? It's always said that above 85 degrees Celcius the collagens thightens and you can't take it out of the bones. And in Harvard Food&Science Lectures Harrold McGee says that with lower tempretures we have more taste from the stocks. What do you think?
Some of the best tasting, stickiest, chickeniest stock I've ever made was as a by-product of your pressure cooked chicken wings recipe. I just added more water than what your recipe called for.
I see reference to 15psi in the comments but not in the actual recipe. Is that the desired level? In the video I only see one red stripe on the Kuhn Rikon pressure indicator, which I understood to be 0.4 bar ~= 6 psi.
Geez my 8 litre KR pressure cooker is more than ⅔ full with that ratio. Scooped out some onions and carrots to get it to around ¾ full and will keep an eye on the valve...
Thank you for the reciepe. I've made the stock twice now. Should the fat be kept or should I chill the stock, refrigerate overnight and then remove the fat. Are there different use cases for keeping the fat and removing it?
Chilling the stock will allow the fat to stay on the surface. Then it is easier to remove. You can use the fat to cook with or brush dinner rolls with.
Thanks Matt,
I've been doing that technique but what I wanted to know was should I be doing it or should I keep the fat in the stock? I'm gettiing various points of view from some googling!
I use a household sieve lined in paper towels, a bit cheaper. Just don't overfill, better to do a couple of batches of straining than have things get out of hand/sieve.
can you start this with frozen carcasses?
My local grocery sells chicken backs as the cheapest part of the chicken. With lots of bones that breakdown easily I find this makes a wonderful base for the stock. I also let my pressure cooker naturally cool down, which takes as long as the pressure cooking, but I get beautiful stock. I then strain, and place the liquid in a fat separator and strain off the pure stock into one cup dishes. Immediately freeze.
I use a fat separator.
yes, I would how ever add 10 min to the cook time.
I will try to make stock for the first time this weekend but the recommended sieves are really expensive. I have some cheesecloth left (this one https://amzn.to/3G70qgs — grade 90) Do you think this can be used with a regular sieve instead of the recommended sieves?
Also, my butcher has really cheap necks, are they good enough for making this stock or should I look for regular carcass?
Thanks
Hi Steve, necks will work great, and cheese cloth is the OG sieves so that will work out just right.
it was 14$ off and i order it thank you man
What is the actual brand of sieves are being used? Thanks Rick
Hogentogler & Co., Inc
USA Standard Test Sieves
www.hogentogler.com
I wondered whether there was a need to skim any scum from the surface before pressurizing to ensure the stock remains clear. Please let me know.
I always boil the bones/meat and skim the scum, strain and rinse the bones/meat, clean the pressure cooker, then add the bones/meat back with all the aromatics and herbs and fill with cold water. Lid on and pressure cook.
Hello Patrick. Skimming throughout the process with stocks or sauces really does elevate the final product. That being said one of the great things about pressure cooked stocks is during the cooking, the liquid isn't at a simmer/boil reducing the time it is agitated. As long as you let the cooker depressurize naturally you can skim after cooking without risking a cloudy stock.
