Michelin quality chicken stock in 60 minutes - for 'only' $6...

I have such mixed feelings about this video.

It's beautifully researched, beautifully produced, and explains the science in very satisfactory ways. BUT to me the thought of using an entire chicken just to make stock runs against every instinct in my soul, let alone the cost. I use freebie scraps and bones from the table to make my stock. His priority is to get every last drop of flavour into the stock even if that leaves the leftover meat utterly tasteless and not worth eating.

And yet, I'm utterly fascinated with the whole video...


Would love to know what you guys think!

From the comments section to the video...

Answers to common questions:

(1) Yes, I used all of the chicken—meat, skin, and bones.

(2) If you don't want to use a Costco chicken, any roast chicken will work.

(3) For beef, I recommend using ground beef + some bones (if available) or chicken feet (easier to find than bones usually)

(4) For the blended consommé I used one boneless, skinless chicken thigh with 2 quarts / liters of stock. This is generally enough raw meat for up to 8 to 10 quarts / liters of stock. Any cut of raw chicken will work, thigh is not special.

(5) I compost the meat after making stock because it is very bland and has the texture of pulp. It has given all of its flavor to the stock.

(6) For the stock or consommé, they can be kept for a couple weeks in the fridge or frozen indefinitely.

(7) The cutaways are not AI, they are practical effects made by cutting an InstantPot in half, then shooting it multiple times. First the uncut Instant Pot, then the cut-in-half pot, then it's placed into a fish tank and the half pot is filled with raw ingredients for the stock and the tank is filled with water, then the tank is drained and this is repeated for cooked ingredients and the tank is filled with stock. All of this is composited together in After Effects.

It wouldn't take "only" 60 minutes but it's worth trying when culling a bird without much meat on it.

I don't like the idea of making stock, unless it comes from food that is too tough to otherwise eat (onion peels, bones, etc.) or something such as bean water or whey (though the latter I haven't tried but should!) that is used for cooking.

When I make soup, I start with water and vegetables, add salt and spices, and eat it with legumes or seeds, and that is enough to make it delicious. If it's a lighter soup of green vegetables, I use miso, in which the whole, semi-liquefied legume is eaten.

Hmm... is fermented, pureed chicken something people do?...

I've seen a dozen or more videos from this guy, and I like the way he lays out the information. He is big on helping the above average home cook increase their culinary skills. I see this stock video as a great way to make some stock (with a few changes of course). My gut reaction to using the meat and discarding it was that this is wasteful, BUT after some consideration, if you had some pigs or even a pooch to take care of the "wasted" chicken pulp, then i think I could accept it for the sake of making an incredible (elevated above your normal cooking level) meal. If i wanted a really high end meal and drove the hour plus each way and paid an exorbitant amount of money for it, I think I would be doing less good for the earth than if i fed my dog some chicken after robbing the flavor out. Put another way, this is no different than giving your dog the gizzards or livers out of a chicken if you don't like them (Those happen to be my favorites, but you could run that rabbit as far as you care to go) You've taken the part you wanted, which in this case was the meat flavor, and passed the rest to animals/compost/ etc.  

Burra Maluca wrote: BUT to me the thought of using an entire chicken just to make stock runs against every instinct in my soul, let alone the cost. I use freebie scraps and bones from the table to make my stock. His priority is to get every last drop of flavour into the stock even if that leaves the leftover meat utterly tasteless and not worth eating.

Would love to know what you guys think!

! agree somewhat, I would rather eat the rotisserie chicken and then make broth from the bits of meat and bones that are leftover.

I have been doing this for years with the Thanksgiving turkey carcass and this what I call free food.

This broth or bone broth is the base for soups, to cook rice in and even as a base for many recipes that call for broth.

When I need broth, I just reach into the freeze and grab a jar.

Maybe my broth is not the highest quality, though maybe the most frugal.

I have two friends that swear that baking/blackening the bones makes the best bone broth, and I am absolutely aware that the "experts" use a whole chicken, but to me it depends on how you plan to use the broth. Usually, I am making a borderline "stew" as I like my soups thick. Chicken feet (or duck feet) are awesome for that if available, but a big pile of bones and some herbs and forbs does the job.

I figure that if I'm adding lots of flavor I like when cooking with broth, it wouldn't be worth wasting the meat. That said, I would agree with the person above who suggested using a spent layer. They're tough unless cooked heavily anyway, but they wouldn't make broth in 60 minutes unless I used my pressure cooker.