A question about Instant Pot technique

[blue_dolphin]

8 minutes ago, Tropicalsenior said:

I don't know how it is up there, but here, I can buy two whole raw chickens for the price of a rotisserie chicken.

Costco loses money on every one of those birds. There is nowhere near me where I can get even one whole chicken for five bucks, let alone two! 
I like your method though! 

[blue_dolphin]

53 minutes ago, weinoo said:

I can't imagine making chicken stock with a Costco roast chicken.  Why not just have a salt lick?

And it’s not like you can reduce the salt by just removing the skin because they’re injected throughout with brine!

[rotuts]

using a commercially cooked chicken is easy .

 

not more complicated than that.

 

sort of like a very beginners stock.

 

after that , maybe the beginner will think it through , possibly , or not.

[weinoo]

49 minutes ago, KennethT said:

In the past, I've made duck stock from Peking duck carcass, but I'm not a huge fan.  Nowadays, I'd much rather make stock from raw feet/backs/wings.  Then, went I want broth, I'll take the stock and poach the meat in it so the meat is perfect.  When I make stock, the leftover chicken is inedible as (like Chris says) everything has been donated to the stock.

Exactly.  

 

Even the cat won't eat the chicken after making stock.

[ElsieD]

I made broth in my 2 IPs with two Costco chickens, one in each pot.  I cooked them for 90 minutes.  I'm very pleased with the result.  I packaged it in one cup portions and they are in the freezer.  The result is cheaper than buying grocery store chicken broth and much, much better.  When I tasted the broth, I did not find it salty and I  use salt sparingly when I cook.

 

So thanks for starting this topic, @Shel_B.  I'll continue to make chicken broth this way.

 

PS Zeus, the cat, wouldn't touch the IP'd chicken. He wouldn't, as we say around here, walk two feet to fart on it, 

Edited 4 hours ago by ElsieD
Took out a word which had changed the meaning of the sentence. (log)

[Tropicalsenior]

1 hour ago, KennethT said:

plus it contributes that roasted flavor making a brown chicken stock as opposed to a white stock.

14 hours ago, Shel_B said:

While I usedabout 33% more water, I also used twice the amount of chicken,

I think we're talking about two different things here. What you want is chicken stock. What I make is chicken broth and for me it serves the purpose well.

After reading everything I still think that your problem is the amount of water that you are using.

If you want to have the exactly the same result as what they get in the video, you need to make it exactly like they make it in the video. If you are going to use two chickens, make two batches. It's going to take you twice as long but if you want success, patience is a virtue.

When I have the time and enough carcasses collected in the freezer, I do make a brown stock. I roast the bones until they are nice and brown and then when I put them in the pressure cooker I use just enough water to cover them.

As I said, using a rotisserie chicken here wouldn't be practical. They cost twice as much as raw chicken, are usually seasoned with some strange combination and overcooked to the point of chicken jerky.

 

[YvetteMT]

1 hour ago, blue_dolphin said:

. There is nowhere near me where I can get even one whole chicken for five bucks, let alone two! 

Here either. I might find a Cornish hen but not a whole chicken! Even the factory farm raised birds are over $5. Pastured, small farm, are quadruple in price. 

 

I don't mind the saltiness and to be honest, don't find it salty when the stock is used in soups. 

[weinoo]

The classic French (cooking school) method of making stock (and how I learned it), from Robuchon to Keller to Bourdain, is no salt or the barest minimum of salt when making stock.

 

 

Edited 3 hours ago by weinoo (log)

[Tropicalsenior]

5 minutes ago, weinoo said:

The classic French (cooking school) method of making stock (and how I learned it), from Robuchon to Keller to Bourdain, is no salt or the barest of minimum of salt when making stock.

 

 

Should be the first thing that is learned when making stock or broth. Then the seasoning can be adjusted in the final dish.

[blue_dolphin]

50 minutes ago, Tropicalsenior said:

I think we're talking about two different things here. What you want is chicken stock.

The video promises a roasted chicken stock in one hour and I believe it delivers exactly that. Shredding up the meat from a pre-cooked chicken to increase the surface area and allow for a shorter cooking time sounds smart if a 60 min stock is the goal.  
I generally simmer to reduce a stock to concentrate the flavor. I think he has a fair point that doing so will drive off some of the volatile flavor molecules along with the water but I see no data to back that up. 

[weinoo]

1 hour ago, Tropicalsenior said:

Then the seasoning can be adjusted in the final dish.

 

Exactly.