Easy Homemade Chicken Stock Using a Pressure Cooker (How to)

[@persistentone3448]

Best chicken stock recipe for a pressure cooker I have seen on KZbin....

[@dreamingrightnow1174]

The fat is great to use too. You can let the broth cool in the fridge or on ice and then take the fat off the top when it solidifies and freeze that in 1oz. sizes (or whatever) and then use them when as you need them. Much better for you than corn oil or canola or any of the other cheap cooking oils. Great for greasing baking dishes or seasoning cast iron, or sauteing veggies or cooking hash browns, or omelets, etc.. I keep a variety of rendered fats on hand in my freezer.

[@jvallas]

So thorough without over-explaining!

[@EK-THOMAS]

You Funny! Thanks for a speedy and entertaining food education. Helped me out with my new pressure cooker. Cheers

[@thedanyesful]

I liked the video, but I wanted to see you try it and talk about how it tastes!

[@c_farther5208]

What is the brand of both the pressure and the stove top? Very important. Also, are you using an 8 quart?

[@winddealer1]

Great video. Please consider a lamb shank pressure cooker video! Any additonal pressure cooker videos would be awesome.

[@roncooke2188]

Very interesting. can you include a potato with the veg. is the a reason why not

[@FreakAl0n3]

chef is it okay if i put all of the ingridients into the oven till they get roasted, and put it into the pressure cooker pot, after that i pour hot boiling water onto the baking tray to get all those fond / fawn or what is it called , then move it into the pressure cooker and add the rest of the water , and start the boiling process? what did i want to achive? to get a really good roasted flavour on the stock.

[@jvallas]

That's *exactly* what I do. I feel it creates more flavor

[@RaviRamaRamdial]

Excellent video!! very thorough... ty

[@dannyvo9895]

Awesome tips.

[@thehungrywinos]

Glad that you enjoyed it! I'm sure we'll definitely be doing more pressure cooker recipes in the future. Thanks again for watching! :D

[@brucemarchettapcma6765]

January 20th 2016: Different applications? elaborate. Cooking time I did not hear the time needed mentioned using the pressure cooker? thanks bruce baja ca mx

[@Lughnerson]

It stated 1 hour and 15 minutes, plus more time to depressurize. I cook mine in the PC for 1.5 hours and let it depressurize naturally before straining. Always good.

[@younownow4423]

I like I like, thanks for the great tips!

[@Mixwell1983]

Great explanation, if you get it to boiling the reason it can become cloudy if the fat and liquid emulsify from boiling think of a dressing where oil and liquid dont mix until you agitate em. Well boiling is the whisk that mixes em but unless you're making a consumme its no biggie. Even if making a consumme theres another process using ground meat, egg whites to clarify it but thats another show

[@crcsoon]

Thank you for Posting such a very well done and informative Video

[@thehungrywinos]

Well thanks for checking out the video, we have lots more on the way :)

[@ravenblackhawke]

Thanks so very much Chef Ramos.....great info:).

[@saafiqs]

how many mls in 1 cube?

[@Jaclynantes1]

The guy is using a couple of different size trays but I happen to have the red silicone tray and it's a 2oz per cube model. That's a little under 30ml PER OZ. The orange tray looked like it was an ounce per cube I used that for scale so I hope that helps.

[@dougsensei]

So many interesting tips in this video I dont even know where to start.

[@masonryjoe]

I noticed there was no salt is that because it will hinder the break down of the bone broth and gelatin ?

[@davidb5205]

Typically a broth is not salted because it's a base for other dishes and you want full control over how much salt you put in each dish. Sometimes you use the broth as is, sometimes you reduce that broth even further to make a rich sauce. It's like the difference between salted butter and unsalted butter.

[@thehungrywinos]

Thanks! We'll be using our homemade chicken stock in the next video :)

[@thehungrywinos]

Thanks for checking us out Sebastian :)

[@Mixwell1983]

Man i put in a whole frozen turkey carcass some onion and rubbery ass celery and carrot. Ima pc it for a few hrs. A pc is a must in all home kitchens wjether making stock, beans or a simple beef stew. It's amazing on pulled pork also.

[@thinkagain777]

what brand and model is that stove?

[@fabulous1610]

Must have in the kitchen. Very Good product. Check here: amzn.to/2t647Dm

[@navodahiltonportley2346]

Great post! Thanks!

[@thehungrywinos]

Thank you so much for watching Liz, we have many more videos on the way :)

[@risingwarrior9937]

can someone please tell me what he means by 12-24. I am new at cooking.

[@feathery_cloud]

Robert Iturriaga cooking time from 12 to 24 hours

[@thehungrywinos]

Thank you so much for watching. We're glad you found it helpful and we have a lot more on the way! :)

[@sonialobo4315]

Superb tips chef!!!

[@snaglet101]

Love this recipe...I don't like celery either!!!!

[@payalbhattacharjee5778]

awesome.....

[@rudyskin]

Thank you 🙏🏻 I want to use pressure cooker but I was scare if that explode😂thank you for easy explanation

[@ItsMyTalkwithIngridRizzolo]

That's an easy enough recipe to follow

[@SamDSo]

THANK YOU.

[@O2BSoLucky]

I like the frozen ladle tip. I just try to skim as much fat off as possible into a bowl then pop In The freezer. After a lil bit the fat is congealed on top and the stock is underneath. Frozen ladle. Good one. I'll do that next time.

[@masonryjoe]

The saying is " Easy Peasy lemon squeezy" it was an old add slogan from I think the 50's, Why do I know that , just more useless information to fill the mush head ,and share lol , Thanks for the vid , very informative !

[@nowrinkhan2783]

Wow.

[@subroto1961]

4:13 didn't expect a trained and experienced chef to knock the rim with a ladle. Ok with any other pot but got to change the habit for pressure cookers.

[@Bulgdoom]

"Don't panic on the Titanic", At least I Learned a new phrase if the cooking doesn't go well.

[@elizabethshaw734]

I'm trying to find out how to use a pressure cooker to make chicken broth with a whole chicken.

[@thehungrywinos]

yay you're first

[@KanishQQuotes]

Pressure cooker is extremely popular in India Watching Americans declaring it as something special is so funny

[@aaktow]

you will get a better stock if you put your bones and veg in a roasting tray.. put milk powder over the bones and roast it in the oven... when the bones are dark put in pressure cooker,,, scrape roasting tray down and get all the juices in to the pressure cooker,,, add bouquet garni and water in to the pressure cooker and cook for 90 minutes..

[@jamesec1949]

I would have roasted the chicken pieces in an oven first for 45 minutes or so. Two reasons...one, adds a richer and another flavor level and two, the fond from the roasting pan would add even more depth of flavor.

[@Jamesnebula]

I'm torn on this, you are right it adds a greater depth of flavour but is a lot of effort and cleaning and the non roasted tastes almost as good.

[@reecerodrigues1127]

I made the 60th comment.

[@tracypatchin2197]

😎 ☺ 💘

[@oakdryad1962]

I use leeks instead of celery as well. I don't care for celery.

[@oakdryad1962]

+oakdryad1962 Also, chicken feet are great thing to put in your stock. I use wings, feet and necks for an amazing stock.

[@JohnnySuarez1982]

yay im 1st

[@MaryAnnSweetAngel]

Wow American pressure cookers look so different from indian pressure cookers

[@jvallas]

Indian ones I've seen are so pretty!

[@Mithical]

TLDToday brought me here

[@ryanhau1073]

Would throw in a few mushrooms.

[@johnhutchinson5015]

This is full of bad info on how pressure cooking works. Namely, how the pressure prevents boiling at 212F (which is the whole point), and how the higher water temp creates the maillard reaction, which eliminates the need for pre-browning. You can read more about how browning takes place in pressure cookers in Modernist Cuisine. Also, leeks don't replace celery. They're closer to onion. You just made a really super onion-y stock. Also also, much easier to strain fat after you've strained and refrigerated. The fat will separate, rise to the top, and solidify. If you're super concerned about stock cloudiness and you don't want to emulsify the fat when pouring, siphon out the stock from the bottom with some silicone tubing.

[@persistentone3448]

I pressure cook broths all the time, and prebrowning the meat definitely produces a different taste.

[@kfstreich4787]

The food police are here to save us pedestrians !

[@jvallas]

I like the tubing tip

[@christieross2755]

First off very dangerous advice to put cold water on a pressure cooker. If you look up metal and what happens to it when you put it in water. It tempers it. A pressure cooker has to be able to flex under pressure. Even the manufacturers tell you not to do that.

[@hisroyalblueness]

Why do you throw all that good fat away? Most of the flavour is in the fat and it's very good for you, as part of a healthy diet.

[@sheldonwhite2991]

no celery no chicken stock .

[@KeybladeScar]

What happen to this channel?

[@roninzorz6668]

lol no clue on how to pressure cook... please dont follow these instructions

[@fridgemagnet9831]

It's not that dangerous,