This video will take you through the process of making a roasted chicken stock as discussed in SCS 3| Stocks Part 2.
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I'm a big fan of making stock
I'm a big fan of making stock in a pressure cooker, and when done properly, it will actually yield a superior broth. However, once that broth is allowed to simmer in an open pot for reduction, there isn't much difference between a pressure cooked and reduced stock and a traditional stock.
However, when good technique is applied, you can still make a great tasting stock sans pressure cooker. And in a restaurant environment, pressure cookers are simply too small and expensive to make mass quantities of stock.
Unfortunately, that's the
Unfortunately, that's the price you pay for having an awesome roasted chicken stock. When you roast bones at a high temperature, you're going to get some splattering.
Next time, you can try roasting at 350F for a longer period of time, and cook until the bones are golden brown. Because it's a lower oven temp, you should have less splattering.
You can also make a white chicken stock by just blanching the bones first. You still get all the benefits of a home made chicken stock, just not the strong roasted flavor. But by the time you deglaze your pan and add your stock, you will still have a great dish and accompanying sauce.