So what does this say about the super popular bone broth?
-
-
SheilaAnn the tomato paste is bringing acid to the game. Also try a couple of tablespoons of ACV. Extracts calciummmm from the bones. Adds depth. -
Alan Brice I do! Especially when I have chicken paws mixed with the bones and wing tips.
-
-
Chris Young doesn't again! Amazing. Pun intended.Comment
-
This guy validated what Chris said by trying it.
Comment
-
I have no idea how I missed this post. I will definitely give it a go.Comment
-
For cryin' out loud. Now I need to buy an Insta Pot. Corporate accounting will not be pleased.Comment
-
Wrap it nicely, add a ribbon and a card, and give it to "her" as a belated Valentine (blame it on USPS). Easy!Originally posted by dpearce View Post
(Disclaimer: This has never worked for me. Perhaps you'll be luckier.)Comment
-
That's an interesting take on stock making. I love the scientific approach he uses, and watching his other videos is going to take me down a deep, educational rabbit hole.
Thanks for sharing!Comment
-
I just made a beef version today. I used 4 lbs of bones from the supermarket, 1 lb of 80/20 ground beef and about a pound of chicken feet/paws.Comment
-
Good point, jayjordan ! Well, I didn't pour it down the drain. Whether it is good or not will have to wait until after I chill it and de-fat it. At the moment, there is a substantial fat slick on top that inhibits me from getting a clean taste of the result. But I will report back.
-
I finally got around to using this method to make chicken stock today wtih a Costco rotisserie chicken. Turned out great. Tastes like roasted chicken! Not salty at all. No more hours of simmering chicken, bones and mirepoix for me.Comment
-
Made a really tasty batch today. Gravy tomorrow.
Comment
-
I made this today and can confirm that it's a solid technique. After one hour in the pressure cooker the chicken meat still had a tiny bit of flavor, so next time I'll go an hour and fifteen. The bones broke with almost no pressure so I'm confident that I got everything they had to give. My local Wally World had yesterday's rotisserie chicken chilled for $3.86. so that was also a win. I was going to take pictures, but it's chicken stock... What more do you need to see?Comment
-
Made this all the way through the consomme but without the freezing/coffee filter. I think I probably could have used some more time mixing the "milkshake from hell" and I don't think I incorporated enough air and emulsified the fats enough. I also need better strainers. Still, it came out very clear and delicious.
Really solid technique.
Comment
-
I have always enjoyed making stock, however, the traditional methods take so much time and effort I try to make a fair amount. Subsequently, finding space for them to cool is a challenge. Therefore I have limited my stock making for the winter.
I think this method is a game changer, far less time, far less volume. Would be nice to recreate and make stock on an "as needed" basis. I admit I haven't searched much, however, was there a quick "beef stock" equivalent?
Thanks for sharing this with us jayjordan!Comment
-
I did, indeed, make a beef version. 4 lbs of store bought beef bones roasted off with a schmear of tomato paste, 1 lb of 80/20 ground beef, lightly browned and about a pound of chicken feed for extra gelatin. Same veggies as the chicken version. Pressure cook on high for 90 minutes (been bones take a lot longer to give up their flavor and gelatin than chicken.)Last edited by Dewesq55; March 27, 2026, 05:29 PM.
Comment