Well, I thought I knew how to make good chicken stock. Man, I was wrong! At first I was thinking about what a waste of a full rotisserie chicken but by the time he is through I'm onboard.
1 Costco chicken
2 cloves of garlic
Half onion
Half carrot
Cut veggies up small put in pot to cook with oil
Break apart chicken into small peices and place in pot
Put 2 quarts of boiling water
Set pressure cooker to high pressure for 40 mins
=
3 Michelin Star stock.
ā
Last edited by Donw; December 22, 2025, 03:57 PM.
Reason: Corrected garlic
That's amazing! I have never made stock because I never plan to get all the right veggies and don't plan for enough time. I will need to change that to try this!
I enjoyed that video. His comment that stock should taste like meat, not bones really make me think. That is insightful.
And I think I now fully understand how a pressure cooker works!
(And that cross-section of the Instant Pot is a slick shot. I also like how Chris credits his entire product team in the description of the videos. I wish more content creators did that.) ā
jayjordan
Rotisserie birds still $4.99 at Costco. Itās a loss leader for them. I just happen to be one of the outliers of the world that doesnāt really like their chicken.. Cooked or uncooked. The few that I tried all had a weird texture to them š¤·š¼āāļø
Interesting video. Maybe Iāll try the instant pot method. I normally make my stock in the crock pot with leftover rotisserie chicken, which in our house, still has plenty of meat left on it. I would never think to waste a whole chicken just for stock. Maybe it does make it better but, how much, and at what cost?
Iām a simple man. I like simple food and simple cooking. The crock pot method is simple, tastes good, and extracts plenty of gelatinā¦
enough that your sauces will be better. the more concentrated chicken flavor means you need less volume for the same taste. a couple of tablespoons in a pan sauce would elevate the sauce immensely. Using the stock for a soup will give more body and the flavor will be SO much better.
It hit me that....at the risk of being overly pedantic....that this is more of a broth than a stock?
In the video it appears as if he uses no bones, but when describing the 'stock' at the restaurant it is "heavy on meat, light on bones."
Still, in some of the shots of the result in the deli containers, it seems quite gelantized -- but not as much as I have seen others who use just bones -- , so I guess his method does extract a decent amount of gelatin.
(It also occurred to me that the resulting product is necessarily salted as rotisserie chickens are obviously salted, but I suspect it ends up being a fairly light sodium content.)
a lot of places use bones with a little meat on them and call it stock. traditionally, it may be as stock was made from scraps. but that doesn't give the meat flavor we WANT in our soups as much. using more meat and less bones and more importantly, not going too long, gives you the meat flavor without the mineral flavor of the bone
I think I am going to give this a whirl this week. I'm going Spinaker's carnitas this weekend and it calls for stock. I think I could do far worse than this method.
The only thing that gives me pause is that on his Instant Pot, he is able to slide in a piece of painters tape to very slowly release the pressure.
On my pot, it is an all or nothing thing; either natural release or as fast as safely possible. Although, I doubt this is hugely critical.
EDIT: I re-watched the video. His 'hack' is only needed if you're in a hurry, otherwise natural release is just fine. The idea is to keep the water inside from flash boiling with a rapid pressure release.
Last edited by Michael_in_TX; December 23, 2025, 01:15 PM.
I wonder I could buy the chicken, eat the dark meat (what we usually eat as a family for a meal), then throw the breasts and remaining bones in the instant pot. Then decrease the water a little and see what comes out. Y'all think that might work? Or am I risking too much flavor loss and changing the proportions too much?
It will work and you probably didn't have to decrease the water at all. You will have a different flavor, though still good, by omitting the dark meat. I just bit the bullet and sacrificed my beloved dark meat to the cause.
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I wonder I could buy the chicken, eat the dark meat (what we usually eat as a family for a meal), then throw the breasts and remaining bones in the instant pot. Then decrease the water a little and see what comes out. Y'all think that might work? Or am I risking too much flavor loss and changing the proportions too much?
I wouldn't do it.
The dark meat is much more flavorful than the white meat ... flavors that you need to extract into your stock. Also, Chris doesn't use any of the bones. Bones contribute little, if any, flavor. Mostly, they just get chucked into the pot because there are bits of fussy-to-remove meat still attached.
That said, if you do decide to remove the dark meat for eating, you could certainly scale the recipe to account for the missing meat. The flavor wouldn't be as intense, but it would probably still turn out pretty good.
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I made this a couple of weeks ago. It came out great. My nearest Costco is 30 miles away, 60 miles round trip. I bought a Walmart chicken for roughly a dollar more and made out great with the gas savings not driving to Costco and back. I highly recommend the recipe. The only drawback I see is that the stock was noticeably salty. Not excessive, but noticeable. I never season my traditional stock (which I also make in the Instant Pot.) I'd be concerned about reducing this in a pan sauce or similar use. To store, I freeze in Ā½ cup portions in Ziploc sandwich sized bags. Then I place all of the bags in a gallon sized bag and keep in the freezer.
Last edited by Dewesq55; February 17, 2026, 02:41 PM.
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This is fascinating. I noted it when first posted, and intended to watch the vid, but in all the hubbub surrounding the holidays it slipped past. Iām glad it got resurrected!
Im not sure where the line gets drawn for what chicken broth/stock/soup should taste like. All I do is strip a rotisserie chicken, then boil the carcass with the mirepoix, and some herbs and seasonings, for about 90 minutes. I skim occasionally, strain it, then āmake soupā: add the eating vegetables, and enough of the stripped chicken to make it hearty. This tastes like what my mom and my gram made.
Yeah, a rotisserie chicken is only $6. But I got 6 quarts of broth/stock (I donāt care what you call it), which made 4 meals plus 4 quarts of frozen stock for making rice or other soups; and enough uncooked rotisserie chicken to make chicken Alfredo lasagna for The Big Game (9ā sq Pyrex dish), and then enough still to have sandwiches and tacos for 3 more days. So maybe 10 meals? I was making chicken tacos for breakfast.
ALL THAT BEING SAID: I wonāt know what Iām missing if I donāt give this a try. Today is my Samās Club run, I can grab a rotisserie chicken, and I have the other stuff.
Oh: I donāt have any room in the freezer(s). Maybe I can pick up a freezer there, too.
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At first I was thinking about what a waste of a full rotisserie chicken but by the time he is through I'm onboard. 
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