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Quick Roast Chicken Stock (Pressure Cooker)
A fast, flavorful roast chicken stock made in under an hour using a rotisserie chicken, vegetables, and a pressure cooker. The technique, inspired by Heston Blumenthal's Fat Duck, extracts maximum flavor and gelatin in just 40 minutes, yielding a clear, meaty stock perfect for soups, sauces, and risottos. An optional consomme clarification method is included for those who want crystal‑clear stock.
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Cost Breakdown
Critical Success Points
- • Shredding the chicken to increase surface area
- • Cooking under high pressure for exactly 40 minutes
- • Natural pressure release before quick release to avoid clouding
Safety Warnings
- • Hot oil can cause burns – add vegetables carefully.
- • Pressure cookers build high pressure; follow manufacturer’s instructions for sealing and venting.
- • Steam released during natural release is extremely hot; keep face away from the vent.
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