WTF Cookbook
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I make a lot of stock and use it in nearly everything. Love the process and the end result tastes much better than anything I can buy. Long slow simmer, etc.
Tried this guy’s new way (heresy!) and it’s superior to anything I’ve made before. Also done in one hour with $6 worth of ingredients.
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Fascinating! I wonder if you could use raw chicken.
Got to try this. I've been drinking bone broth for a while now and apparently I can make it in Instant Pot.
I don’t know why not, and you can control the salt more easily.
Maybe go for 2 hours rather than 40 minutes? He says anything under 3 hours is ok. Or roast the chicken first if you want roasted flavor. Easy and quick enough if using parts or you hack up the whole bird first. Got cleaver?
OTOH, the $5 Costco rotisserie chicken (or even the $8 Heinens rotisserie chicken) is hard to beat as far as value.
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I've been making stock in the Instant Pot for eons. Works great.
I even copied over the recipe I posted on the old WTF many years ago:
https://wtf.coffee-room.com/post/6949
I could definitely see the rotisserie chicken version, though, and especially the part about breaking up the meat into smaller pieces. Will definitely give it a try.
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I've been making stock in the Instant Pot for eons. Works great.
I even copied over the recipe I posted on the old WTF many years ago:
https://wtf.coffee-room.com/post/6949
I could definitely see the rotisserie chicken version, though, and especially the part about breaking up the meat into smaller pieces. Will definitely give it a try.
Dicing up the veg is also a new twist. I’ve never seen anyone do that.
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Not only dicing, but sauteing before adding the liquid ingredients. It adds a lot of depth of flavor.
Julia Child does the roasting thing to make turkey gravy for her deconstructed roast turkey. It makes fabulous gravy.
https://www.bigoven.com/recipe/turkey-gravy-for-julia-childs-stuffed-turkey/2957731
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I user to make a vegetation stock (and pressure canned it) just keeping all my veggie scraps (including onion skin) in a bag in the freezer (no cruciferous veg). Once I had a large freezer ziplock full I put it in our large crockpot and filled to the top with water. 6-8 hours later I strained the stock and either froze or pressure canned it. I loved having it around and someday I’ll probably go back to making it.
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Kitchen hack. Ways to use parchment paper. Love the guy's accent.
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BTW, Chris Young, the guy whose video on rotisserie chicken stock that @steve-miller posted, has some other great videos. Like this one on the best frying pan. @bernard might be interested.
Link to video
