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A revolutionary approach to stock making that uses a pressure cooker and finely shredded rotisserie chicken to produce restaurant-quality results in under an hour. The guide also covers professional clarification techniques for creating a consommé as clear as whiskey using traditional and modern methods.
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Sauté thinly sliced aromatics in fat to develop base flavor. → Shred rotisserie chicken finely and add to the pot with boiling water. → Pressure cook on high for 35 minutes and quick release steam. → Strain through a fine sieve to finish the $6 stock hack. → For consommé, use gelatin clarification by freezing and thawing stock through a filter.
Sauté thinly sliced aromatics in fat to develop base flavor. → Shred rotisserie chicken finely and add to the pot with boiling water. → Pressure cook on high for 35 minutes and quick release steam. → Strain through a fine sieve to finish the $6 stock hack. → For consommé, use gelatin clarification by freezing and thawing stock through a filter.
A revolutionary approach to stock making that uses a pressure cooker and finely shredded rotisserie chicken to produce restaurant-quality results in under an hour. The guide also covers professional clarification techniques for creating a consommé as clear as whiskey using traditional and modern methods.
【Roast Chicken Stock】Heat chicken fat or neutral oil in the pressure cooker pot using the sauté function.
【Roast Chicken Stock】Thinly slice 1/2 carrot and 1/2 onion, and smash 2 cloves of garlic. Add them to the hot oil to sweat and develop slight color.
【Roast Chicken Stock】While vegetables sauté, shred the rotisserie chicken. Remove all meat from the bones and shred it finely to maximize surface area for extraction.
【Roast Chicken Stock】Add the shredded chicken meat and the carcass/bones into the pot with the vegetables.
【Roast Chicken Stock】Pour in 2 quarts of boiling water. Using boiling water significantly reduces the time the pot takes to reach pressure.
Maximizing surface area is key: slicing vegetables thinly and shredding chicken meat allows for much faster flavor extraction (Fick's Law).
Meat vs. Bones: Great stock should taste like meat. Using meat rather than just bones provides a deeper 'roasting juice' flavor profile.
Time Hack: Using boiling water instead of cold water saves about 10-15 minutes of heating time in the pressure cooker.
Pressure vs. Simmer: One hour of pressure cooking is equivalent to over 6 hours of stove-top simmering in terms of extraction levels.
Clarity: If you want perfectly clear stock for soup, avoid boiling the stock after straining, or use the ice-filtration method shown at the end.
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