The Fat Duck Pressure Cooker Trick That Makes Restaurant-Quality Chicken Stock in 60 Minutes

Chris Young, who helped pioneer this technique at the three-Michelin-starred Fat Duck restaurant, shows how to turn a $5 Costco rotisserie chicken into 2 quarts of rich, clear roast chicken stock in under 60 minutes using a pressure cooker. The video breaks down the food science behind why pressure cooking extracts flavor ~45% faster per 10°F temperature increase and produces clearer stock than traditional simmering. Perfect for home cooks who want professional-level results without an all-day commitment.