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.
17:10
by Chris Young
#French technique #diffusion #Michelin star #Fat Duck #chicken stock #collagen #clarification #Instapot #budget cooking #rotisserie chicken #consommé #freeze clarification #pressure cooker #Costco hack #Heston Blumenthal #from-scratch #Arrhenius equation #stock #food science #gelatin
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🧾 Ingredients
- 1Costco rotisserie chicken
- 2half an onion
- 3half a carrot
- 42 cloves garlic
- 52 quarts water
- 6neutral oil or chicken fat
- 7raw chicken (for consommé clarification)
- 8purified gelatin (optional, for jelly)
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