Pressure-cooker chicken stock

[Shel_B]

On 2/15/2026 at 4:53 PM, weinoo said:

Anyone remember Nathan Myhrvold?

 

Here's how quick, Instant Pot stock may be made, according to Modernist Cuisine At Home (eG-friendly Amazon.com link).  And I doubt it's more expensive (to a smart shopper, like, say, @rotuts) than a garbage Costco chicken:

By the way, no salt.  And my guess is he isn't talking about carcasses from costco (you still need the raw thigh meat).

 

 

Chris Young, the Costco stock guy, worked on Modernist Cuisine as well. I priced out the stock made using the posted MC recipe, and it was quite a bit more expensive than the Costco stock in my area. The posted MC recipe yields 5 cups of stock at a greater cost than the Costco stock and takes twice as long to make.

 

I'm not advocating the Costco stock as better, although it could be in certain situations, and as for me, it's not the only choice I use, but there are times when it's advantageous.

[paulraphael]

4 hours ago, Tropicalsenior said:

That may be so, but you don't cook with  a concept. You cook with the finished product.

I've never cooked with a salted stock nor do I want to. I want to be able to control the salt of whatever I make with that stock.

 

Of course you cook with concepts. Unless you just follow directions without thinking about them. This concept works with an unsalted bird. Or unsalted meat from a different source. It would work for making something stock-adjacent that you don't mind having some salt in. Like soup. 

 

I don't make stock with salt either, and this was my first concern with the video. That's not an argument that there's no use for what he's demonstrating. And if Chris Young is advocating for it, I trust the result tastes good.