Go to the Recipe: Pressure-Cooked Brown Chicken Stock
Would this work with duck wings if I wanted to make duck stock?
Made this as well as the beef stock this weekend -- with a 6 QT pressure cooker, had to do two batches of each...Also did the beef stock from "Joe Beef" - now lots more cooking to do...
- originally posted by apowerpoint
Yes! Sounds delicious.
Nice work. The possibilities are endless!
I do something like this with turkey around this time of year. I have a lot of meaty turkey bones around because I debone the turkey and cook the breasts and legs separately sous vide. These I supplement with a few packages of cheap turkey wings. And here is what I do differently: I run all of the meaty bones and wings through a meat grinder, then put the result into a roasting pan with thinly-sliced vegetables and cook it in a high oven, stirring every so often, until everything is deeply browned. Around 2/3 of this gets pressure-cooked with water to make a flavorful turkey stock, and the next day I make make turkey jus by pressure-cooking some of the stock with the remaining browned turkey material and some additional flavorings.
How does the liquid never boil in the pressure cooker? I thought it boils at a much higher temperature?
any thoughts on using the bones/carcass from the left over roasted chicken?
Yes, pressure cook them into a nice broth.
- originally posted by Grant Lee Crilly
If there were a like button, I'd hit it
Just did this pinching a couple of ideas from Heston Blumenthal. I used chicken wings, roasted them in an oven at 200C (390-ish F) and added a couple of tbsps of milk powder. I had real problems getting it into the freezer: my partner just wanted to drink it all, there and then. Me too!
- originally posted by Dls
Two questions:
1. The recipe description states that the stock comes out clearer due to the water never coming to a boil inside the pressure cooker. However in step 6, it explicitly calls out for the water to come to a boil before closing the lid on the cooker. Should this be the proper technique?
2. The yield shown in the recipe for the actual stock is 3000g. The water put into the recipe is also 3000g. Basically stating that there is 0% water loss. How does one account for the steam being let off by the pressure cooker during the 90 minute time frame?
I ask because I followed the recipe, although scaled. My yield was roughly under 1/2 of the original amount of water that I had put in, and turned out quite dark. I'm wondering what I did wrong. Additionally when I put the water in step 5, it did not cover the bones / vegetables, which is something I am not used to.
Interesting, can't say this has been my experience. I presume due to the residual water from he aromatics, but have almost always had a 1:1 yield for this and very similar recipes.
It does indeed boil however differently. Since the ambient pressure is raised to above that of normal you are able to raise the natural boiling point of water in excess of 100C, therefore allowing cooking at higher temperatures. Since with traditional cooking methods you can really only reach 100C.
The chicken also releases juices, which along with the vegetable juices, in my experience, more than compensates for the negligible loss as steam.
1 1/2 hours for chicken stock in a pressure cooker?! I think all of your cooking times are way off. They are much too long.
Between steps 7 and 8 do you defat and/or reduce the stock?
What I'd do between step 7 and 8 is follow this -> http://forums.egullet.org/topic/25440-stocks-straining-defatting-and-reducing-unit-3/?p=346384
Just made this with the bones/carcass of 2 chickens. I ended up with more than the 3000g of water I put in. It tastes amazing.
I broil bones and aromatics (and often add mushroom stems) in a shallow hotel pan with a rack in it, drain the fat and deglaze the pan, the result of which is added to the PC. I also will add some meat of the animal that I am making stock from, a la Thomas Keller, say a 1/4 lb or so, which I brown in the PC while broiling bones. As this produces a fond, it adds another flavor constituent. I have never cooked it for as long as indicated here (usually 30-45 min) but I will try the longer time next occasion (which will be lamb stock). I defat it by letting the strained stock cool and then chill in the fridge, you can skim it very easily, then. If I freeze it, I do so in ice cube trays, and I put the frozen cubes into a labeled ziplock bag. This give a lot of flexibility, great for deglazing and quick, flavorful pan sauces or a small serving of soup.
I'd be curious if you all have done any testing or know anything about whether the denaturing of collagen and vitamin/mineral extraction differs between pressure cooked vs traditional stock? Since collagen denatures best at generally lower temperatures and longer cooking times, is it a safe assumption that pressure cooking will extract less of it?
i.e. does pressure cooked stock gel when cooled as does a long-cooked standard stock?
Curious if pressure cooking could be used in making aspics and such.
I suppose a pressure cooked stock could be further reduced and gelatin added later...
Thanks,
Mike
It appears pressure cooked stock converts as much, or more collagen than standard methods. At least according to Kenji:
http://www.seriouseats.com/2014/01/ask-the-food-lab-can-i-make-stock-in-a-pressure-cooker-slow-cooker.html
That's great, thanks Mike. I couldn't track anything down in my searches. Appreciate the info!
I made this yesterday, and let it cool in the fridge overnight. Question for the community: did this turn to gelatin for you guys? Mine did not (chefsteps beef stock did). Personally, this is the texture I'm after. I used 2200 g chicken backs from whole foods as my meat/bones. Thanks in advance!
If you want gelatin, add some chicken feet to the mix. I buy chicken feet, cow feet and pig trotters at the local Mexican grocery.
What type of pressure cooker are you using? If it regulates pressure by venting (Fagor and others), then you're probably losing moisture to steam as you stated. If you use a non-venting cooker (Kuhn Rikon) this shouldn't be as much of a problem.
This comes up under the "dessert" tag...might want to change that.
Any particular reason you guys aren't putting celery in the mirepoix?
If you watch the video, it says remove fat (optional). I figure a little fat is not bad but if you have a lot remove some.
1.5hr cook time does seem like a really long time for a pressure cooker stock. Other recipes I have found seem to suggest between 30min and 45min. (Here is Alton Brown with a 40min cook time: http://www.foodnetwork.com/recipes/alton-brown/pressure-cooker-chicken-broth-recipe.html)
Can you give some insight into how you came to this longer cook time? Thanks!
If I wanted to turn this into a glace - do I simply reduce, or do I add glucose syrup? Does anyone have any thoughts/suggestions?
Thank you Chefsteps, I love the pressure cooker recipe.
The video says 6 grams Bayleaf one gram thyme, but the recipe underneath says one gram Bayleaf and 6 grams thyme.
Maybe it is to give ample time for the collagens to break down and give you a wonderful gelatin.
Hi, I know you asked this question long ago, and perhaps someone answered it for you offline. But here is a brief explanation of why there is "no boiling" in a pressure cooker : The cooker is a closed system in which the liquid is in equilibrium with the water vapor in the air. In an idealized cooker, where no steam escapes, raising the temperature further would cause boiling to resume. But the boiling would soon subside as the system reaches a new equilibrium, at a higher pressure. In other words, the boiling point of the liquid will always rise beyond the temperature in the cooker.
In most real cookers, some vapor and steam does escape. If you could look inside one with say, a tempered glass lid, you would probably see occasional, mild bubbling, such as when a stock pot is left on an extremely low simmer.
I actually cook mine for 2 hours! When I cooked it on the stovetop, I usually leave it barely simmering for 12 hours! I want everything to fall apart, bones crumbling in my hands. I actually would prefer probably another 30 mins in the PC but 2 hours is sufficiently soft for me.
according to another recipe on chefsteps (the one for demi i believe), you do both. you add the glucose syrup so you get the right consistency while only reducing by 85% instead of 90
Can you use an InstantPot for this or do you have to use an old school pressure cooker?
Yes, Julia!
Visually, it looks like 1 fresh bay leaf and a bunch of thyme.
My tried and true stock method for the last 2 years, combine ingredients in my dutch oven, cover and cook in the oven overnight at 200 degrees. I wake up, the house smells tremendous, and I strain and chill before the dogs get outta bed in the a.m. then freeze in either leftover quart take containers or into a 1 cup soup cube tray for later. Quick stocks are very good but the flavor from long and slow is hard to replicate.
