Comprehensive Guide: $6 Michelin Roast Chicken Stock & Crystal Clear Consommé

A revolutionary approach to stock making that uses a pressure cooker and finely shredded rotisserie chicken to produce restaurant-quality results in under an hour. The guide also covers professional clarification techniques for creating a consommé as clear as whiskey using traditional and modern methods. Chef's tips: (1) Maximizing surface area is key: slicing vegetables thinly and shredding chicken meat allows for much faster flavor extraction (Fick's Law). (2) Meat vs. Bones: Great stock should taste like meat. Using meat rather than just bones provides a deeper 'roasting juice' flavor profile. (3) Time Hack: Using boiling water instead of cold water saves about 10-15 minutes of heating time in the pressure cooker. (4) Pressure vs. Simmer: One hour of pressure cooking is equivalent to over 6 hours of stove-top simmering in terms of extraction levels. (5) Clarity: If you want perfectly clear stock for soup, avoid boiling the stock after straining, or use the ice-filtration method sho…

• Time: 56 min
• Servings: 2

Source: ChefChef

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