Pressure Cooker 365 Recipe #66: Chicken Stock
How it has taken me 25 years to try homemade chicken stock is a mystery to me. I have been missing out! I recently learned to make it so I could teach my students as part of our stocks, sauces, and soups unit. My classroom smelled fantastic all day long. You are welcome to enjoy the smell for three hours if you like… or you can make it in your pressure cooker in just 45 minutes.
Before I explain more, I’m going to let you in on a little FCS teacher secret… All Good Eats episodes are available online! I’m a food science nerd so I love to watch Good Eats when I am learning a new concept. Alton Brown explains food science in high-schooler (or novice) friendly language. He also uses crazy props to explain concepts. Having visuals and analogies to share with students really helps ideas stick. This episode, Pressure, demonstrates the stock I made today. It also does a good job explaining how pressure cookers work.
My stock is very similar to the one Alton Brown makes in this episode. You can find it at The Food Network here. Instead of chicken wings I used the carcass left over from Beer Can Chicken. I also added a little bouquet of fresh herbs. The stock is hangin’ out in the fridge overnight. In the morning I will skim the fat and figure out some way to use it. Any suggestions?
Random tip: Do you have dental floss in your kitchen? I keep unflavored floss on hand for making perfectly round cinnamon rolls, un-sticking sugar cookie dough and fondant from the counter, and tying herbs in a little bunch. It comes in a handy roll with its own cutter and is cheap or free with a coupon.
On November 17, 2012 I married the love of my life and met a new love: My pressure cooker!
To spread the love I’m using my pressure cooker every day and sharing the recipes on my blog.