With a pressure cooker like the Instant Pot you can make rich flavorful chicken stock in a fraction of the traditional cooking time.
| Channel | Publish Date | Thumbnail & View Count | Actions |
|---|---|---|---|
 ChefSteps | 2013-11-23 00:19:43 |  80,541 Views |
Quickly cooked brown chicken broth
Serious Mealtimes / Liz Clayman
I’ve long argued that white chicken stock is the most versatile stock. Considering that it can be used in everything from light fish dishes to deeply rich beef stews that’s a pretty solid argument to make. There’s another school of thought however and it says that the most versatile stock is brown chicken stock.
It argues against the idea that white chicken stock can be so casually slipped into a seafood dish arguing that fish stock is almost always the only real option. And it goes on to argue that the deeper richer more complex flavor of brown chicken stock makes it better suited to situations where it needs to replace something more robust like beef stock.
