Instant Pot Chicken Stock
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- Опубликовано: 22 ноя 2024
- Instant Pot Chicken Stock
From Store Bought Rotisserie Chicken
Here is the Instant Pot that I have (mine is 6 qt):
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My slotted spoon (it's called a spider):
amzn.to/2qCl6Za
Fine mesh strainer spoon:
amzn.to/2Duim8q
The same stock in a regular pot:
• Brown Chicken Stock
Recipe:
This is the most versatile stock that can be used for any soups, sauces, and braises whether they are made from chicken, beef, pork, veal, duck, or other birds or mammals. “Brown” means that the chicken was roasted before making the stock.
This recipe can be scaled to fit the size of the pot that you have. Each chicken will need 4 quarts of room in the pot.
The fastest, but not the cheapest, way to make stock is to use store bought rotisserie chickens. You need every part of it -- the meat, skin, and bones. The only part you are welcome to leave out is the breast meat, but since it’s so dry, I throw it in as well. If you make a lot of roasted chickens at home, you can replace one store bought rotisserie chicken with the carcasses and all the bones from 2 home roasted chickens. This way you’ll get to eat the meat.
If you are planning to use the stock for soups, the chickens can be either salted or not. If you are planning to use the stock for sauces, it’s very important that the chickens you buy are salt-free (available at Whole Foods) because the stock would be reduced as much as 8 times to turn it into a sauce, making it way too salty. If you are only using the carcasses and not the whole chicken, I find that it’s ok if the chicken was salted (even if you’ll be using the stock for sauce) because almost all of its meat has been removed.
For 8 cups of stock
1 salt-free store bought rotisserie chickens with meat and skin (see the note above)
1 small carrot, coarsely chopped
1/2 celery rib, coarsely chopped
1 small yellow onion, quartered
1 bay leaf
a few thyme sprigs (optional)
a few parsley stems (optional)
Break up the chicken or carcasses into small parts. Put everything in the pot and cover with water by 1 inch.
Stove top method: Bring to a boil, reduce heat to low, simmer very gently uncovered for 3-5 hours. No need to skim.
Instant pot method: High pressure for 2 hours with natural release. Can be started before you go to bed and will be ready to strain in the morning.
Cool to warm. Strain through a large hole, then a small hole strainers. Cool to room temp. Refrigerate 24 hours. Skim the grease off the top. Can be used as is or reduced. To reduce, boil it down until it’s reduced to your liking. High heat is fine since all the solids are gone. I usually reduce roughly by 4 (4 cups turn into 1 cup). Reducing has the following benefits: the stock takes less room in the freezer, it’s faster to defrost, pan sauces made with reduced stock take less time.
Reduced stock can be reconstituted with water to make soups. Stock keeps 1 week in the fridge or indefinitely in the freezer, though it’s best to use within a few months.
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I have struggled with stock. Especially instant pot recipes. People just imagine viewers know about how its made or how to use. I have thrown away SO many attempts at stock because it was gelatinous. I had no idea it was supposed to be! You explained the WHOLE process so amazingly that it has opened up a new world for me!!!!! Thank you so much!
OMG! All that delicious stock wasted! 😱 Oh well, live and learn. 👍🏾
Hi, Helen I have an instant pot sitting in the garage in a box never used. After watching your video Friday night, I head over to whole food got a plain rotisserie chicken and made stock. I could not believe how simple and easy it was to do. As we speak I am making blond stock from a chicken that I just processed at a chicken farm yes, I slaughter. It gives you a whole new meaning of knowing where you get your meats comes from.
so glad the instant pot came in handy for stock. it's so cool that you raise chickens!
"....you no longer have to buy this boxed crap...." My favorite quote.
I want to have her baby.
Ha! Love it. Helen’s so damn down-to-earth as well as being Uber talented and the best teacher on RUclips. She’s someone you’d also want as your pal, having a few drinks down the local pub or bar in Boston.
@@derekerhart8184 creepy bro
Ever the straight-shooting Slav. I love that so much.
ditto that. almost like hearing a nun say the f-word.
I did it today. The flavor is absolutely insane!!! I can only imagine what it will do to my sauces and soups. Thank you, Helen! French onion soup, here I come!
I tried this method for the 1st time the other day and am blown away by the change in flavor. Great tip.
Reducing the stock 8X is a game changer. I just made 16 cups of roasted chicken broth and it was going to be a tight squeeze to cram it into the freezer. Voila'! I reduced it to just under 2 cups. Freezer space problem is solved, and that concentrated broth is DELICIOUS! Makes me so happy!
Excellent guide. My favourite part was the suggestion to reduce the stock to make it easier to use and also cut down on storage (way down). Gone are the days of my freezer being filled with 75% stock. Thanks Helen. :)
The best ratio of work to flavor!
I absolutely adore videos, this is one of the best cooking channels in the whole world. Everyone should learn from you Helen!
Ah, you are so sweet :)
MykaArellano Easily!!
It was perfect! No rotisserie chicken highly available in Tel Aviv (kosher chicken is too salty, anyway). I used my own roasted non-kosher chicken. Amazing, the results were just perfect.
Thanks Helen.
I've watched 100's of cooking videos on cooking and I find yours the most informative....
Quality content, I love how you make a point to explain the "why" behind your recipes - technique and principles a much more important in a recipe than a list of instructions. I stumbled upon your channel looking for some info on duck confit, and now I can't stop watching. Thanks so much!
Love the detail and the “Why” in your demos. It really helps to know the logic behind what you are doing. Then you can apply it to other cooking situations. Great lessons!
Love you Helen! I’ve been laboriously making “liquid gold” (stock) for over almost two decades and if it wasn’t so tasty, it wouldn’t be worth all the work you so accurately described (fatty, so many dishes and colanders, cheesecloth, etc.). How did I not refine my method like yours by now? This is probably the best video cooking technique I have ever found. Thank you!
I actually bought an Instantpot after watching this video....I use a lot of chicken stock and I trust you completely to steer me in the right direction when it comes to cooking...you are an excellent teacher
I have used this method for years, the pressure cooking just makes the entire process so much easier, and absolute must for demi glace!
I have been doing this, with some variation, for a few years now. I tend to use chicken bones (with maybe the odd pork bone thrown in-all depending on what is on hand ie all fed by my leftovers), not whole chicken. And I go absolutely crazy on cooking it, 6 hours minimum, sometimes 12. I season it more fully (some salt, definitely peppercorns, bay leaf, and of course thyme). It makes a stock so hearty everyone thinks it’s beef stock. One has to get into the habit of hoarding leftover bones from meals (I thrown them in the basement freezer-but it takes a lot, 2 chicken minimum, 3 or 4 is better). Also, there is a mesh basket you can buy online that I use instead of the Instant Pot trivet. When done, I just lift the basket out, squeeze the life out of what’s in there (use a potato masher) to drive out flavour before throwing out the basket’s contents. Then run the rest through a sieve. I don’t bother reducing the stock but perhaps will give that a try next time, as it makes obvious sense.
bone broth is just good! i think we never hear about chicken bone broth because there's so little bones to chicken that you have to buy several chickens or save bones over a couple of meals. but yes, once you have enough, it becomes hearty similar to tonkotsu broth (pig bones) they use in ramen.
bone broth > stock. using meat to create stock feels like a waste, but i can understand that people generally don't like the chicken carcass, so might as well.
Love your scarf and love the way you proceed to give 50 reasons why your way of doing it is best. Definitely subscribing.
This has been the most useful video ever. Just the fact that by reducing the stock to save on freezer space is worth the time and effort. Thank you Helen.
OMG! i've done stocks in the instant pot countless times.. and after i saw you using that metal thingy, i was just totally mindblown! OMG! I'm feeling so freakishly dumb right now for not using it to discard the solids before..
This is an outstanding lesson. Thank you. I typically buy 10 whole chickens at a time and process them myself. It is simple to do and gives me all the cuts I need for meals throughout the month. And, I am not paying extra for the pre-cut store offerings. I keep the backs for stock. Sometimes I roast them for brown stock, and sometimes I leave them raw for a blond stock. Your video has given me a new way to use the roast backs. Thank you.
Never thought of starting with a store-bought rotisserie chicken... it is genius !
Even better for the ones being sold at a discount before the store closes
This is a great way to use left over Turkey carcasses from the holidays too.
Somehow the way she talks seems so satisfying..
Recipe ASMR
Yes, there is a banter, an even rhythm to her delivery, that makes her soothing.
She's friendly and expressive.
@@KandisSJGroup agree!
This is the third time I've made stock using this method, although I roast my chicken and vegetables myself because I don't live near anywhere that has salt free chicken. I love to freeze my stock in ice cube trays to make it really easy to use when I need it.
I immediately bought an Instant Pot after seeing this. Too many nights spent stocking bones (I need to watch my stock, to keep it from boiling, my induction tops heat increments are a bit unfortunate). I would still roast everything in the oven and fry the mirepoix in the instant inner pot on the stovetop.
Thank you so much. I got worried about how many times I am freezing and cooking. It is to be able to make loads of broth, and then turn it into other Freezable meals. I really enjoy watching you.x
I started using a soup sock 🧦 so I don’t have to strain it. Saves so much time and effort! Less mess and clean up. Now I don’t mind making 2 gallons every week.
Soup sock? 'Google....'
You are so detailed and practical without being boring rather more informative and interesting. Mabuhay.
My mother always made her own chicken stock with boiling chickens.., tough old birds that were good for nothing else..., "but" after cooking she would keep the chicken pieces, egg and crumb them, then lightly fry them until they were golden....,delish. :)
"you no longer have to buy this boxed crap!" ayy lmao
That one got me too hahah
I’ve been making stock in my Instantpot for years and usually freeze it in quart jars. Never thought to reduce it. Thanks for the tip. I’ll try it with the beef bones I have in the freezer.
Great Information. Homemade stock or store stock I've always Frozen ice cube trays and then kept it in freezer container I do the same thing with tomato paste and it works wonderfully.
Much easier to make your own recipes and use ingredients as needed versus trying to make the recipe work with the amount of ingredients as they come.
I've been making my own stock for years, but I usually only reduce it about 50%. When refrigerated, it gels nicely, but I certainly see I can save a lot of room in my freezer by reducing it more. Thank you for a wonderful tip! 😋
Hi Helen! Love from Australia :) I've found that roasting chicken necks and using it instead of a whole roast chicken works the same, even more flavour and collagen, for a quarter of the price! xo
Feet are supposed to be full of collagen. I use wings most often, because they’re pretty high in the collagen game, and I can’t find feet.
Good point!
I have a family of 4, so I buy 2 whole chickens and butcher them (it's easy, there are tutorials on RUclips). I then roast 4 leg and thigh joints (Marylands in Australia) with veg for the family dinner and put the carcases with onions on another tray then use that to make stock. Kills 2 birds with one meal, and gives fantastic stock.
The breasts and wings go into the freezer.
The dog gets the leftover meat from the carcasses
Dear Helen! Just made turkey stock using your method. Had the turkey back and neck that I browned well in the oven first. The stock smells heavenly and is now freezing into cubes. I have previously made stock using chicken wings, and it is great for soup and sauces. Thanks for sharing this method!
PS: The cat and dog are enjoying the turkey meat, and there was quite a bit more than I thought there would be.
After watching this, I purchased an Instapot to make stock. Instapot makes a fine mesh strainer basket insert that fits inside its 8 quart model that makes removing all the leftover bones and vegetables in one simple step. Just lift the basket and let it drain directly back to the Instapot liner.
I have a problem with the flavor. The stock tastes slightly sour, like overcooked vegetables. I'm going to try this again without adding any vegetables. If I use the stock sour soup or stew can add the vegetables at that time, and not cook them until they are sour.
You are so good at this! Best cooking channel on RUclips hands down!
If folks are really concerned about food safety after cooking is done, note that using the "keep warm" function will not prolong the time until natural release, as the "keep warm" temperature for an Instant Pot is ~145°F, which is well below the natural release temperature. You'll get done just as quickly as you would if you had "keep warm" turned off, but will have the peace of mind of knowing that the stock will not drop below a safe temperature.
Great idea!
Great video. Thank you for all of the wonderful information. Please consider making a video for chicken soup. What are the best vegetables, spices and maybe adding homemade noodle. Thanks again, Helen.
Now, I have another use for my instant pot, never thought about reducing the broth/stock for later. I just make chicken soup this way. Clarify onion, olive oil, garlic, ginger in a skillet then add carrot, celery with a whole frozen fryer, fill water to full line, cook 37 Minutes on Meat/Stew then after natural cooling and straining you add cooked Egg Noodles. The broth/stock is so flavorful, I have seen my 26 yr old son eat 4 bowls of this at one sitting. Who can eat 6-7 quarts of great soup? So I am going to use the instant pot to reduce some of the broth and save for later - great idea.
I make your stock with the Instant pot, Only thing I did different because I saw it in another video and it works is set it to Low pressure and cook it for 2 hours and letting it sit all day without opening it after. Same way just use the low setting and it becomes even more gelatinous. Apparently in order to get all the collagen out from the bones it has to be a specific temperature and using high pressure on the instant pot will not get as gelatinous as in low setting. try it out. I love this recipe. I use this demi glaze on everything I cook and all my food tasted better. even Chinese :)
Great tip! It would be interesting to test the difference between high and low pressure. I am guessing that high pressure would destroy gelatin's ability to set when cold more than low, but it probably doesn't change how much viscosity the final stock will give to hot dishes. but in case one is using stock for an aspic, it does become important.
It was on sale for $124 and I have heard nothing but amazing things about it so I jumped and purchased it
Good lord I can’t wait for the French onion soup video
Incredible video, concise and to the point while being personable and enjoyable. Looking forward to doing this!
Best video on the internet, life changing .. thank you so much 🥺
Exactly The kind of recipe that I wanted for the holidays!
I love to use the bones from a rotisserie chicken to make my stock. It comes out so flavorful. I use it to make my spanish rice. Thank you for sharing this fantastic recipe.
Easily one of the most informative cooking videos I've ever seen, thank you!
Fabulous video. I make mine by simmering all day on the stove top and then end up using a huge strainer and another bowl....I will admit I love the process and the time it takes on a snowy day in New England. However I will absolutely be making it this way this week. I use scrapped veggies that I freeze whenever I have leftovers, also I know the chicken has no flavor once the process is complete so I freeze it for all my family and friends who have dogs. They love it as a treat. I just discovered you on RUclips this morning and have subscribed and of course clicked the notification bell.
I make my own stock all the time. I save chicken bones in a plastic bag from pieces I've cooked. I put the bag in my freezer until it is full. Then I make stock in my IP.
One of the comments I read here just tripped a memory. When I was first researching pressure cookers, I read more than once that flavor is concentrated in them because of the pressure. I don’t remember the science, but it’s another reason a stock can be best made in a pressure cooker.
Man I thought I knew a lot about cooking but every few seconds of this video taught me SO MUCH
#realcomment I have been using my instant pot to make stock ever since I got it several years ago, but have headed a slightly different direction. First, I use the wire mesh insert to contain the solids, making their removal even easier. Then I cook the stock (meat plus water) on high slow cook over night (10 to 12 hours). I transfer the stock temporarily to wide mouth mason jars, cap and store in the fridge (easier to find space than putting the instant pot insert in). after a day or two, I remove the fat (by then solid and removable with a spoon). I then return the stock to the instant pot and reduce before canning or freezing it.
You've given me some great tips for stock making. I started making my own stock on a whim last year when I had a spare chicken carcass and had already the tools after having started making jam with a hand-me-down maslin pan. I hadn't really considered boiling it down so far, or about taking the excess fat off at all - as such my freezer has a load of ziplock bags of stock poured straight in once cooled. Having all of the carcass really does matter though - I made a stock from the remains of the xmas turkey... it was the crown of the animal and the lack of all the legs and other bits you get normally with a chicken made such a huge difference to thickness of the stock. That stock however did get used up and did make a wonderful gravy for New Years anyway :)
My only issue with the stove is I always get so nervous with a fire hazard but this is so perfect!!!!!!
I love these videos, not only do I get to learn about how to improve my cooking skills I’m lest from an exceptionally gorgeous lady.
#realcomment I've been learning to cook for the last 2 years and Helen has made me a real fan of stock! Typically I'm cooking for two, so reducing, freezing and cutting into portions makes it so easy to make a healthy, flavorful dish! Thank you Helen!
Helen...Have you done beef stock in the Instant Pot? Perhaps all the way to beef demi-glace?
Was wondering exactly the same thing!
Interesting.... So I took some old bones from raw chicken. Added veggies, Carrots, celery, onion (yellow, skins on) and leek (white only), all in large chunks. With the bones I placed the veggies in the oven and roasted them for about an hour to 90 minutes. No seasonings at this point. Out of the oven and into my Instant Pot. Added cold water. Added rosemary, thyme and pepper corns. On HIGH for 90 minutes. Skimmed and defatted. Started reduction with the Sautee, which took about 90 minutes to get it 3 times reduced. I love the taste, even of the reduced, but the reduction looks like dark soy sauce. It's rather sweet. I can't figure out where the sweetness came from, or why it got so dark. Caramelization? Thoughts, please.
#realcomment Was at the BJ`s and saw the the revolving chickens and I remembered coming across your video by accident. I bought one and after removing parts for dinner I put the remains of the bird in my pressure cooker along with Onion Celery Garlic and Carrot for an hour and a half. What came out had a depth of flavor that I did not expect. I don`t make too many pan sauces other than gravies but a little of that chicken stock makes wonderful gravy. Can`t wait to try it on French Onion Soup. No more canned stock for me when I can turn Brown Stock into cubes and store it in the freezer. Thanks for the video. Keep them coming.
so glad you made your own stock!
Why this video doesn't have more views???!!! Amazing tutorial and explanation of the why's and how's!
The video I keep going back to...classic.
Great video Helen (as always). We tend to use only free range organic meat at home which is obviously much more expensive (we eat less but better meat). It seems a real waste to throw the flesh away. How much of the flavour comes from the meat and how much from the skin, bones and other bits and pieces? So if we've had a roast chicken and eaten the flesh, could we still get decent stock from the carcass? Thanks
Yes, you could roast 2 chickens and eat them, but save all the bones (including the bones from wings and legs) and do the same thing. It comes out great! That's how I've been doing it lately. No worries about salt. Since you'll eat all the chicken, the remaining salt will be negligent.
I like your style. You get straight to the point
Thank you! I appreciate the attention to detail and clear explanation.
I make my stock with Chicken Thighs only. Believe it or not, backs and necks actually cost more per pound than thighs in my area. ( And I live down the road a piece from the largest poultry farm in my state and buy from them) And wings are now most expensive chicken part now. I first put the thighs on a sheet pan covered in foil and bake them in the oven to get color. And to get more "gelatin" in stocks - I generally ADD a couple of packages of unflavored gelatin to the liquid.
You had me hooked at the "boxed crap" part. 🤣
I sometimes make my stock in the instant pot, but found that my slow cooker makes a great stock as well in larger volumes, overnight, on low.
Love this teaching. She's adorable
Hi, Chef Helen, I'm enjoying your videos and teaching. I was wondering though, about using leftover bones from guests. Is it wise to use the bones; not knowing any health issues? Again, thanks for educating us and of your time!
I get the rotisserie chicken from the store, take all the meat off the bone & then put the carcus 🍖 im my stove top pressure cooker with my Mirapoix & cook for 45 minutes to an hour. So good
THANK YOU for this useful & quality content! Very clear and engaging and you have a wonderful energy.
kettle and fire bone broth is pretty good
👍 Danke fürs Hochladen!
👍 Thanks for uploading!
👍 Very good and beautiful, thank you!
👍 Sehr gut und schön, danke!
Thanks for your great videos. I've noticed a fair number of other recipes/methods (serious eats, bon appetit etc), only call for a 45min cook. Wondering if you've found the longer cooks times you suggest make a big difference?
Helen - I tried to make chicken stock as you show in your video. I let mine rest 7 hours and it was 120 degrees. I put in the refrigerator for three days. When I went to remove the fat, I noticed my broth was all jello. All the way to the bottom. I used left over chicken bones from previous meals instead of rotisserie chicken. Did I do something wrong? How do I fix it? Thank you. I really enjoy your videos.
It's supposed to be all jello! that's the whole goal :)
Do you have to remove the day? Does the fat negatively affect the taste / texture?
1.Once frozen 2.Made into a big vat of soup. 3.Can I now potion out and freeze again for midweek lunches?
yes
I just found you and i am beside myself.. YOu are exceptional and i adore you!!
Been thinking about how to preserve and store stock. Like your idea of reducing and freezing, but I also have a dehydrator, so could make the stock into a powder
I hate to throw the chicken meat away after making the stock. It is tasteless after cooking for broth but still has proteins for dog food. Since alliums are toxic for dogs I make the stock just with cellery, carrots, at times also parsnips. When the stock is done I remove the meat and bones, clean them and freeze along the veggies in zip top bags for dog food. I add onion and garlic and whole peppercorns when I reduce the stock. Since I put the onion to the redusing stock in large junks it is easy to remove with a mesh spoon. The meat is still flavorful for my dog and I do not feel guilty throwing food away.
I also have in my freezer a silicone bag that I keep to add to it any bones and parts of meats I do not use for food. When I have collected enough I roast them and the boil for a stock. I do not separate different type of bones, by mixing chicken, beef, pork etc I feel the flavor becomes even deeper.
Just a comment about bacteria. It is true that if you don't open the lid you do not introduce new bacteria, however bacteria have a dormant form (called a spore) which can survive cooking temperatures that would kill the other bacteria. When the temperature comes back down these spores can activate and make the food unsafe. Traditionally, the way people solved this (before refrigeration) was to leave the lid on a pot, bring it to a boil to kill the bacteria, cool it down overnight to allow the spores to germinate, then bring it to a boil again in the morning to kill the remaining bacteria. This would essentially sterilize the food until the lid is opened. However, since you are pressure cooking the temperatures reached are much higher so the spores may be destroyed in the process. It may depend on the Instant Pot model and the specific pressure it reaches, I don't know!
Don't throw the fat away. It can be used for roasting vegetables, or pate. ;)
Yes. Toss potatoes and carrots in the chicken fat and roast until tender, amazing.
Yes keep that fat!
How long can the leftover chicken fat keep in the fridge?
Thank you for the voluminous information on making stocks!! Many thanks
I tried the boxed crap. Once. That was enough. Back to making my own stock.
I love your videos!!! You are such a good teacher! Such wonderful information
You are so precise n informative in all your videos. Kudos!
Making chicken soup, for me, is my 'lazy meal' and I love it. So nutritious too. Not a hassle at all :)
Ooh, I love this! I actually like to roast my own chickens and save the bones, you can get like 4 home-cooked dinners out of $10 worth of whole raw chicken that way. I also like to spatchcock my chickens and cut off the wing tips before I use them, and what better way to use leftover bones than a good stock recipe?
You sound like my mother - accent slightly different - She was Latvian, but cooking tips were similar - Thank you for your videos ..... also I had forgotten how to make some things, and your new tweaks are good!
You can pick all the meat off the chicken after you've made the stock, and while I agree it doesn't taste like anything really, it still is great to bulk out some recipes like chicken wraps, burritos, rice dishes etc. It still gives those dishes a meaty texture quality and combined with other spices etc it still 'feels' flavourful. I say this as a student on a budget though and I literally just cannot bring myself to throw out edible meat hahaha.
Break it up and add it to some re-fried beans and rice and make yourself a lovely burrito filling. Anything but THROWING IT AWAY OMG!!!
Wonderful video! I have beef bones ( grass eating only) and I want to make a stock, do I neet to cook it longer than chicken in a instantpot? Thanks in advance!!! Greetings from Netherlands!
Wow, just wow. Your explanation is amazing! Your video is key to cooking with stock🙂.
You have a new fan. Thank you for sharing your knowledge of food preparation!
#realcomment .. one other thing the chicken used to make the stock. i always made little pies with mashed potatoes always onions and some other kind of veggie and that chicken. with a white cream sauce .. cabbage and spinach peas carrot celery peppers doesnt matter, they are like hotpocket but way better great little afternoon treat easy to make and prevents waste. ;) cheers love this channel.
You have the best videos I’ve seen. It’s obvious you are a professional chef. I so appreciate the well-produced videos you offer us that not only tell us what to do but why. I’ve been waiting for a good video on how to use my InstaPot to make chicken bone broth. Thanks so much! 😊 I would love it if I could print out the recipe. When I make something new, I like to stick to the “original recipe.” PS Don’t want to buy any more “boxed crap.” 😂 I loved that comment!
#realcomment Helen, I thought I should remove the skin before putting the chicken in the stockpot. I'm under the impression the skin just adds fat for me to skim off. Is there a benefit to leaving the skin on the chicken?
A skin is VERY useful in the stock. Here are all the benefits: flavor from browning, flavor from the fat (fat doesn't just float on top, it gives your stock more flavor even if the fat itself is removed in the end), more gelatin.
Thank you, for the detailed instructions. Great video!
Do you make stock like this all the time now or do you still make it the traditional way? I usually make Italian-style brodo -- chicken (or turkey) and beef -- and simmer it all day. Then I strain it out and make an additional remouillage stock the next day. I reduce this all the way down to a small container. After two days, I have both regular stock and super-reduced sugo. During lockdown I found this whole process therapeutic and relaxing. But I could see how making the instant pot version would be useful, too. I just used the last of my stock from the freezer yesterday so I have to make some soon.
i need to get an insta pot reducing has always given me issues. that was so easy and simple tutorial . thanks and the buy this boxed crap lmao love that quote .. it needs to be on a tshirt..
Your fantastic teacher 👩🏫