A question about Instant Pot technique

[Shel_B]

A few days ago I made I made Chris Young's Costco roast chicken stock: https://youtu.be/3k20zFlbFfE and it blew me away for it's simplicity, cost effectiveness, speed, and flavor. In the video, Chris shows the stock to have been gelatinized, but mine didn't turn out to be so.

 

In my preparation, I used the meat almost two whole chickens, holding back a small amount of meat for a sandwich. I added almost three quarts of water. The result of these amounts caused the pot to fill a fair percentage over the maximum fill line, reducing the head space inside the pot while cooking.

 

My question is this: could the reduced head space affected the formation of gelatin in some way, or reduced the amount of flavor extracted from the meat.

 

[KennethT]

43 minutes ago, Shel_B said:

A few days ago I made I made Chris Young's Costco roast chicken stock: https://youtu.be/3k20zFlbFfE and it blew me away for it's simplicity, cost effectiveness, speed, and flavor. In the video, Chris shows the stock to have been gelatinized, but mine didn't turn out to be so.

 

In my preparation, I used the meat almost two whole chickens, holding back a small amount of meat for a sandwich. I added almost three quarts of water. The result of these amounts caused the pot to fill a fair percentage over the maximum fill line, reducing the head space inside the pot while cooking.

 

My question is this: could the reduced head space affected the formation of gelatin in some way, or reduced the amount of flavor extracted from the meat.

 

Head space is necessary in a PC to make sure that any kind of boiling/foaming doesn't reach the valves and potentially clog them, which could be catastrophic.  It shouldn't affect the flavor or anything else.  Gelatin doesn't come from meat - gelatin is made from connective tissue - this is why backs, feet, wing tips, etc are great for stock because they have a lot of connective tissue which converts to gelatin after a period of time of moist heat.

[ElsieD]

@Shel_B How much stock did you end up with?

[Shel_B]

20 minutes ago, ElsieD said:

@Shel_B How much stock did you end up with?

 

Just a little less than three quarts of very delicious stock. I will do this again ... and again ...

[TdeV]

I would be worried about that head space (lack thereof).

[YvetteMT]

I save the carcass from costco rotisserie chickens for stock as well. And also add in whatever poultry backs, necks, pieces I've got on hand. 

Depending on the day/how much time I have dictates if i put in the IP or let simmer for hours/days on the stovetop. My last batch of said carcasses and pieces was on the stove and simmered for 24ish hours gelled nicely. 

If you want to be certain to get gel, buy some chicken feet. Even just a couple add a ton of collagen.

[MaryIsobel]

Have not used chicken feet for stock because the nails skeeve me out. We always had chickens when I was a kid and I know what is under those nails! A local produce/butcher/bakery place sells air/freeze dried? chicken feet for which our dog would sell his soul (or mine!) 

Edited 1 hour ago by MaryIsobel (log)

[Shel_B]

2 hours ago, YvetteMT said:

I save the carcass from costco rotisserie chickens for stock as well. And also add in whatever poultry backs, necks, pieces I've got on hand. 

Depending on the day/how much time I have dictates if i put in the IP or let simmer for hours/days on the stovetop. My last batch of said carcasses and pieces was on the stove and simmered for 24ish hours gelled nicely. 

If you want to be certain to get gel, buy some chicken feet. Even just a couple add a ton of collagen.

 

Yes, I'm fully aware of that. My question was whether the amount of air space above the ingredients can affect extraction flavor and gelatin production. In the videoI saw, gelatin seemed to be produced from just the meat and skin, and that did not happen in my case. Hmmm ... maybe my problem stems from the lack of skin I used. I discarded some to reduce the amount of salt on the stock.

 

[ElsieD]

I went to Costco today and picked up 2 of their chickens.  They are currently residing in my two Instant Pots.