Is it advisable to make chick stock by starting with a broth made with pressure cooked chicken feet?

[cteavin]

I'm going to make chicken stock this weekend and was thinking of tweaking my usual way of doing things. I wanted to run this by you all to see if this would work:

 

I was thinking of pressure cooking the feet separately from the bones and meat, letting it cool completely then using that stock (minus the now thoroughly cooked feet) to cook the meat and bones as usual. I'm thinking I'll get a very rich stock from the extra gelatin but I wondered if all that extra gelatin would affect the extraction from the bones and meat. Thought? Has anyone tries something like this? 

[rotuts]

Ive been making instant pot stock for quite some time .

 

not sure if iPots are available ubiquitous in Japan.  its an electric digital pressure cooker.

 

IVe made turkey stock from raw and roasted carcass.   I re-use that stock several times

 

rather than starting w water each time , as its a way to concentrate the final stock w/o having 

 

to reduce the water initially .   I use no seasonings with this method , as they might over concentrate

 

especially if using salt.  

 

Ive tasted no off tastes from repeatedly doing this .  I rapidly cool the stock, then regrigerate ,

 

then freeze in vacuum sealed bags.

 

from this experience , and a recent one here :

 

https://forums.egullet.org/topic/167159-stock-instant-potd/#comment-2437466

 

I see no advantage in doing the feet separately , as long as you are using enough water

 

and time , with the whole combination 

 

are you using a traditional stove top PC ?   do you have an iPot ?

 

BTW , Ive found seasoning the stock later is more flexible than seasoning initially .

 

and the resulting stock's flavor can vary w your expected use each time.

 

good luck .

 

please consider posting your experiences .

\

and pictures are always appreciated , including some of your steps

 

if you have the time.

 

P.S.:  if you plan to get the most flavor out of your chicken into the stock

 

chop the chicken into smaller pieces , thus increasing the surface area of chicken :: water.

 

there might be little flavor left in the chicken , but that's because the flavor is now in the

 

stock.

 

 

 

Edited Thursday at 02:24 PM by rotuts (log)

[Paul Bacino]

I cook stock all the time  u don't need to separate,  just PC all together,  Strain/  put in fridge, fat rises to top.  Skim ( Save if u wish )

 

Beautiful gelatinized stock!!  The gelatin stock will be below the fat cap

 

Enjoy  ( I just make 4 qts for thanks giving )--  Yes,  left over stock that doesnt fit quart containers, builds the next stock

Edited Thursday at 02:33 PM by Paul Bacino (log)

[lemniscate]

I use older leftover stock as the liquid for new stock all the time in my IP.  I haven't noticed a downside.   I cook my bones(and fat, skin, trimmings) for a very long time also, I do 2x 4 hour IP settings (240 min is the up limit of the IP timer).   I like stock I end up with.  I also just sieve it, I don't clarify.

[rotuts]

@lemniscate

 

I take it you do 4 hour iPot  ( HP ) settings.

 

I do 30 min HP , ( any sort of release , depending what Im otherwise doing )

 

stir the content up , as this timing seems to release the meat from the bones w no fuss.

 

remove the bones , mash the meat chunks up , then 10 more HP minutes 

 

then compress the meat via a colander  ( or my ' lost ' potato masher , ie a new one is coming )

 

do you think a longer HP time give the stock more flavor from the meat ?

 

my iPot times are not carved in stone .

[Shelby]

7 hours ago, Paul Bacino said:

I cook stock all the time  u don't need to separate,  just PC all together,  Strain/  put in fridge, fat rises to top.  Skim ( Save if u wish )

 

Beautiful gelatinized stock!!  The gelatin stock will be below the fat cap

 

Enjoy  ( I just make 4 qts for thanks giving )--  Yes,  left over stock that doesnt fit quart containers, builds the next stock

Same.  I love using chicken feet.  I throw them plus the other bones and frozen odds and ends from veggies that I've tossed in the freezer.  Makes excellent stock.  Just strain it  after it cools a bit but before putting it in the fridge.

[KennethT]

One more here.  In my 16 quart pressure cooker, I usually have 1-2 pounds of feet, a couple pounds of wings and then some backs/carcasses - full pressure for about an hour, then natural release.  Comes out super chicken-y and so gelatinous you can cut it with a knife once chilled.   Like @Paul Bacino, after straining out the solids, I put the pot of hot stock in a sink of ice water to chill and then in the refrigerator overnight.  Fat rises to the surface and is easy to remove the next day.

[rotuts]

very interesting points .

 

next time I work on stock 

 

1 hour , HP , initially.

 

 

[KennethT]

1 hour ago, rotuts said:

very interesting points .

 

next time I work on stock 

 

1 hour , HP , initially.

 

 

My cooking textbook said that a half hour was enough for chicken, but I find that I get more extraction with an hour. At that point, the bones crush between my fingers with little effort.