Uploaded December 2025 | Updated September 2026, 2 hours ago
Want rich, meaty chicken stock without babysitting a pot for 8–12 hours? In this video I show the Fat Duck–era technique that turns a $5 rotisserie chicken into 2 quarts of roast chicken stock in under 60 minutes—using a pressure cooker / Instant Pot and a little food science.
The key is what happens inside a sealed pressure cooker: the liquid goes dead calm (clearer stock), the temperature rises toward ~250°F, and extraction speeds up dramatically—about ~45% faster for every +10°F increase.
What you’ll learn
- How to make fast chicken stock that tastes like roast chicken, not bones
- Why shredding the meat speeds extraction (diffusion barrier)
- Why pressure cooking can be faster AND clearer
- A simple baseline stock you can refine even further (full method in the video)
Ingredients (cheap + minimal)
• 1 rotisserie chicken (Costco-style works great)
• 1/2 onion
• 1/2 carrot
• 2 cloves garlic
• 2 quarts water
• Chicken fat (optional) or neutral oil
Gear
• Pressure cooker / Instant Pot
• Knife + cutting board
• Pot or sauté function (for sweating aromatics)
If you want the full breakdown, the “why it works,” and how to take it beyond this baseline—watch the full video on YouTube.
Want rich, meaty chicken stock without babysitting a pot for 8–12 hours? In this video I show the Fat Duck–era technique that turns a $5 rotisserie chicken into 2 quarts of roast chicken stock in under 60 minutes—using a pressure cooker / Instant Pot and a little food science.
The key is what happens inside a sealed pressure cooker: the liquid goes dead calm (clearer stock), the temperature rises toward ~250°F, and extraction speeds up dramatically—about ~45% faster for every +10°F increase.
What you’ll learn
- How to make fast chicken stock that tastes like roast chicken, not bones
- Why shredding the meat speeds extraction (diffusion barrier)
- Why pressure cooking can be faster AND clearer
- A simple baseline stock you can refine even further (full method in the video)
Ingredients (cheap + minimal)
• 1 rotisserie chicken (Costco-style works great)
• 1/2 onion
• 1/2 carrot
• 2 cloves garlic
• 2 quarts water
• Chicken fat (optional) or neutral oil
Gear
• Pressure cooker / Instant Pot
• Knife + cutting board
• Pot or sauté function (for sweating aromatics)
If you want the full breakdown, the “why it works,” and how to take it beyond this baseline—watch the full video on YouTube.
