How to make chicken Stock, both amber and white

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Joined Aug 4, 2000
Amber and white, pornographic.  I start with a carcasse or two placed into an 8 qt tall, very tall, stockpot along with a shot of old cognac, celery, thyme, white onions and celery.  Then let loose like no other submarine, slow slow bubbles, a bubble or three every 30 minutes.  Goody flavours.  Then strain off the solids after a day or two  of SLOW simmering.  Grasshoppers, stock takes a two day adventure thru slow simmering, very slow.  And only then can you get something crystal clear like aspic.
 
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4,474
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Joined Aug 4, 2000
A very tall stock pot facilitates the removal of fat and scum on the upper surface.  Screw the wide and low stuff.  And never forget to add the sprig of thyme and rosemary along with a bay leaf, all wrapped in cheese cloth and tied together with cotton twine.  Hope that y'all like.   Just you read the old Escoffier.
 
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What I consider a "simmer" is at 9:41 - I realize time is of the essence in a commercial kitchen so don't get me wrong - you gotta do what you gotta do.  Being retired I have the luxury of time so my techniques have evolved to a slower and lower style of stock and broth making.  Usually 200 degrees F for 48 hours.  
 
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so I take it you guys like this video?
This comment is meant to be constructive.  I had to do a video for a marketing class.  The instructor gave me an A with the comment it would be much better if I hired a professional video person.  You are asking a question  to a crowd of cooks, maybe you should ask a video producer.  Also my question is who is your target market.  This crowd  could teach us all something about basic cooking.  If I am going to spend my time watching a video I want to learn something I don't already know.  Remember this site can be honest and you may not like all the answers.
 
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Nope. The pressure pulverizes every last drop of goodness from the bones; it also cooks at 250 degrees instead of 212, so you get more flavor from the vegetables.
I've made stock with a pressure cooker before, but I used much more chicken bones than that. I can't imagine the stock being very strong with such a low ratio of chicken to water - pressure cooker or not. 
 
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Joined Sep 5, 2008
brest bones. the butcher were I got them from said brest bones. but they were perty much hole carcases
That's confusing. What are they, chicken breasts, chicken breast bones, or whole carcasses? You said the first, you meant the second, while we're seeing the third. If this is an instructional video, it needs clear instructions, and a narration that matches what we can see on the video. 
 
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Nope. The pressure pulverizes every last drop of goodness from the bones; it also cooks at 250 degrees instead of 212, so you get more flavor from the vegetables.

O.k., how does higher heat translate into better flavour extraction? Most flavours are extracted at temps below the boiling point, heck even distillation occurs below the boiling point of water.

Just curious, there's always something new to learn, and I'm the first to admit I don't know everything.
 
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O.k., how does higher heat translate into better flavour extraction? Most flavours are extracted at temps below the boiling point, heck even distillation occurs below the boiling point of water.

Just curious, there's always something new to learn, and I'm the first to admit I don't know everything.
Heat speeds flavor extraction in the same way and for the same reasons as it transmutes collagen into gelatin. The advantage of the pressure cooker is that the liquid does not roil, so far is not emulsified into the liquid. A danger, for those wishing to reduce stocks to make sauces, is that there is so much gelatin that you can get a gummy sauce before you get enough flavor.
 
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