[{"data":1,"prerenderedAt":63},["ShallowReactive",2],{"video-dvdmpa":3},{"video":4,"relatedVideos":52},{"id":5,"code":6,"youtubeVideoId":7,"title":8,"description":9,"youtubeDuration":10,"youtubeIsShort":11,"contentType":12,"tags":13,"ingredients":29,"categories":36,"channel":49},1002382,"dvdmpa","z69zXzAjqgQ","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.","PT3M",true,"TECHNIQUE_AND_TIPS",[14,15,16,17,18,19,20,21,22,23,24,25,26,27,28],"homemade stock","French technique","Fat Duck","chicken stock","collagen","clear stock","budget cooking","rotisserie chicken","pressure cooking","Michelin star technique","quick meals","Heston Blumenthal","Instant Pot","food science","gelatin",[30,31,32,33,34,35],"1 rotisserie chicken (Costco-style)","1\u002F2 onion","1\u002F2 carrot","2 cloves garlic","2 quarts water","chicken fat (optional) or neutral oil",[37,43],{"id":38,"name":39,"slug":40,"emoji":41,"color":42},355,"Stocks & Sauces","stocks-sauces","🍲","#A0522D",{"id":44,"name":45,"slug":46,"emoji":47,"color":48},152,"Food Science","food-science","🧪","#2C3E50",{"name":50,"slug":51},"Chris Young","chris-young",[53],{"id":54,"code":55,"youtubeVideoId":56,"title":57,"description":58,"youtubeDuration":59,"youtubeIsShort":60,"contentType":12,"channel":61},1002383,"glswkk","3k20zFlbFfE","The Fat Duck's Pressure Cooker Stock Secret: 2 Quarts of Michelin-Quality Chicken Stock in 60 Minutes for $6","Chef Chris Young reveals the pressure cooker technique he developed at Heston Blumenthal's three-Michelin-star Fat Duck restaurant to make rich, gelatin-packed chicken stock in under an hour using a $5 Costco rotisserie chicken. The video includes data-backed analysis comparing pressure cooking vs. stovetop simmering, plus two advanced clarification methods — a blender-based consommé hack and a freeze-thaw filtration technique for crystal-clear, double-concentrated stock.","PT17M10S",false,{"name":50,"slug":51,"avatar":62},"https:\u002F\u002Fyt3.ggpht.com\u002FL1sfUAUy6vX3ziYonJBXZ-hHGQ8phtp_hTNF_f4QMWxGXGD_NepR5KXVVEiLvyjMNWoGqNCS=s800-c-k-c0x00ffffff-no-rj",1778181065623]