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Shel_B

Shel_B


edited content

12 hours ago, chromedome said:

I do it with bone-in frozen rabbit and chicken. [...] Bottom line, there's no particular reason not to.

 

Well, I found a reason not to, at least for me.

 

When I make stock, I always parboil the chicken and rinse the pieces under running water before starting the actual stock-making process.  All sorts of debris and junk are cleaned from and from and, to a degree, from within the chicken.

 

By putting the chicken into the IP frozen, without parboiling, the stock was somewhat (a little) murky and had a somewhat less-than-clean-and-fresh taste compared to the stock from non-frozen and parboiled chicken.  It'll be OK for some recipes, but for others only non-frozen and parboiled chicken will be satisfactory.  For example, putting the stock into a heavily-flavored chili should be OK, but tomorrow I'm going to cook up some chickpeas in the chicken stock for use in a couple of chickpea-forward dishes and I'm concerned about the results.  I'll post my findings when that's done.

 

So, while the experimenting isn't complete, I am sure that going forward I won't be cooking chicken in the IP directly from frozen.  However, it's nice to know it can be done with reasonable results, but I can't think of any reason to do it other than having a time constraint. 

 

 

Shel_B

Shel_B


edited content

12 hours ago, chromedome said:

I do it with bone-in frozen rabbit and chicken. [...] Bottom line, there's no particular reason not to.

 

Well, I found a reason not to, at least for me.

 

When I make stock, I always parboil the chicken and rinse the pieces under running water before starting the actual stock-making process.  All sorts of debris and junk are cleaned from and from and, to a degree, from within the chicken.

 

By putting the chicken into the IP frozen, without parboiling, the stock was somewhat (a little) murky and had a somewhat less-than-clean-and-fresh taste compared to the stock from non-frozen and parboiled chicken.  It'll be OK for some recipes, but for others only non-frozen and parboiled chicken will be satisfactory.  For example, putting the stock into a heavily-flavored chili should be OK, but tomorrow I'm going to cook up some chickpeas in the chicken stock for use in a couple of chickpea-forward dishes and I'm concerned about the results.  I'll post my findings when that's done.

 

So, while the experimenting isn't complete, I am sure that going forward I won't be cooking chicken in the IP directly from frozen.  However, it's nice to know it can be done with reasonable results, but I can't think of any reason to do it other than having a time constraint. In more than 45 years of making stock, I've never had to rush to make it.

 

 

Shel_B

Shel_B


edited content

12 hours ago, chromedome said:

I do it with bone-in frozen rabbit and chicken. [...] Bottom line, there's no particular reason not to.

 

Well, I found a reason not to, at least for me.

 

When I make stock, I always parboil the chicken and rinse the pieces under running water before starting the actual stock-making process.  All sorts of debris and junk are cleaned from and from and, to a degree, from within the chicken.

 

By putting the chicken into the IP frozen, without parboiling, the stock was somewhat (a little) murky and had a somewhat less-than-clean-and-fresh taste compared to the stock from non-frozen and parboiled chicken.  It'll be OK for some recipes, but for others only non-frozen and parboiled chicken will be satisfactory.  For example, putting the stock into a heavily-flavored chili should be OK, but tomorrow I'm going to cook up some chickpeas in the chicken stock for use in a couple of chickpea-forward dishes and I'm concerned about the results.  I'll post my findings when that's done..

 

So, while the experimenting isn't complete, I am sure that going forward I won't be cooking chicken in the IP directly from frozen.  However, it's nice to know it can be done with reasonable results, but I can't think of any reason to do it other than having a time constraint.

 

 

Shel_B

Shel_B

12 hours ago, chromedome said:

I do it with bone-in frozen rabbit and chicken. I just use the "Meat" preset and walk away, couldn't even tell you without checking how long that is. My GF has chewing problems and likes things cooked to a pot roast consistency, and occasionally I need to let it go a few extra minutes to arrive at that. If you're looking for a less-cooked texture I can't help you with the timing, but I'm sure other sources can. Bottom line, there's no particular reason not to.

 

Well, I found a reason not to, at least for me.

 

When I make stock, I always parboil the chicken and rinse the pieces under running water before starting the actual stock-making process.  All sorts of debris and junk are cleaned from and from and, to a degree, from within the chicken.

 

By putting the chicken into the IP frozen, without parboiling, the stock was somewhat (a little) murky and had a somewhat less-than-clean-and-fresh taste compared to the stock from non-frozen and parboiled chicken.  It'll be OK for some recipes, but for others only non-frozen and parboiled chicken will be satisfactory.  For example, putting the stock into a heavily-flavored chili should be OK, but tomorrow I'm going to cook up some chickpeas in the chicken stock for use in a couple of chickpea-forward dishes and I'm concerned about the results.  I'll post my findings when that's done..

 

So, while the experimenting isn't complete, I am sure that going forward I won't be cooking chicken in the IP directly from frozen.  However, it's nice to know it can be done with reasonable results, but I can't think of any reason to do it other than having a time constraint.

 

 

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