The visualizations in this video are beautiful and it has detailed explanations of the chemistry involved so I highly recommend watching it in its entirety, but in short: Remove and shred the meat...
The visualizations in this video are beautiful and it has detailed explanations of the chemistry involved so I highly recommend watching it in its entirety, but in short:
Remove and shred the meat from a rotisserie chicken, do not include all the bones. Add half an onion and half a carrot. Pressure cook in an instant pot with 2 quarts of water for 1 hour. Allow to natural release. That extracts maximum flavor from the meat, and pressure cooking means you avoid 'stirring up' particles the way that a very long simmer would.
The second recommendation is for perfectly clear stocks. He provides two methods. The first is to use a high powered blender to blend raw meat into your strained stock, and then pressure cook again, which makes a very solid 'raft' that you can pour through a strainer, clarifying the stock.
For a more perfectly clarified stock, freeze the stock as ice cubes and allow them to melt in a fridge through a filter into a final storage container. The gelatin and fat will be left behind in the filter, and can be used elsewhere. If you want this stock to gel, you will need to add back gelatin.
The visualizations in this video are beautiful and it has detailed explanations of the chemistry involved so I highly recommend watching it in its entirety, but in short:
Remove and shred the meat from a rotisserie chicken, do not include all the bones. Add half an onion and half a carrot. Pressure cook in an instant pot with 2 quarts of water for 1 hour. Allow to natural release. That extracts maximum flavor from the meat, and pressure cooking means you avoid 'stirring up' particles the way that a very long simmer would.
The second recommendation is for perfectly clear stocks. He provides two methods. The first is to use a high powered blender to blend raw meat into your strained stock, and then pressure cook again, which makes a very solid 'raft' that you can pour through a strainer, clarifying the stock.
For a more perfectly clarified stock, freeze the stock as ice cubes and allow them to melt in a fridge through a filter into a final storage container. The gelatin and fat will be left behind in the filter, and can be used elsewhere. If you want this stock to gel, you will need to add back gelatin.
the production on this video is insane. Is he the Captain Disillusion of cooking?
Great vid. I'm going to give it a swing.
...I didn't notice the subtilde and I clicked this thinking it was going to be a finance video about shorting Michelin.
Same!