I make chicken broth (and vegetable broth and garlic broth) in my Instant Pot all the time, and it works great! I like this recipe because it is simple. I usually add the solids, and then add the water on top. That makes it easier to use a trick I learned from a friend. If you have a large steamer basket for the Instant Pot, you can put the chicken wings in the basket and put the basket in the pot before adding the water. That way, when you are ready to pull everything out, the solids lift out with little effort.
This is an opportunity to use a meat cleaver if you have one. Use it to whack the chicken wings to smaller bits so that the bone marrow can add to the flavour of your stock.
Eat your chicken pieces first, then throw the bones in the Instantpot. Toss in some water and pressure cook for 30 minutes. That's all you need. Putting perfectly good uneaten chicken pieces in the pot is a waste of money.
I save roast poultry carcasses and misc pieces like neck and giblets in the freezer. I also break the large bones to allow marrow to join the mix. 10 qt Fagor pot is my fave.
I love pressure cooker stocks & broths but I find the "saute" setting wimpy and the deep pot tedious. I brown my chicken in a large, heavy bottomed stainless steel fry pan on the biggest burner. Browing in one batch and faster heating saves 15 minutes of prep. Sauteing mirepoix in the frypan easier too, you can see the fond and access the bottom of the pan easily with a spatula instead of peering and reaching into the bottom of the deep pressure cooker. Finally, I deglaze the frypan and begin heating the water in the frypan before ladling into the pressure cooker to save time coming up to pressure. This saves maybe another 5 minutes prep time. Last time I checked, chicken wings were 2 to 3 times more expensive than bone in, skin on drumsticks or thighs (edit: drums & thigh, $1/lb, wings $6, if you can find them). Washing the deglazed fry pan takes 30 seconds.
I learn so much from RU-vid, and I appreciate anytime people post their helpful knowledge. Having said that, I am incredibly frustrated by the misinformation surrounding Instant Pot cooking and recipes. In the intro, Mr. Hassler states the broth can be made in just over an hour, a complete falsehood. All told, it's nearly twice that long. I understand there are some advantages to using an Instant Pot, but cook time is not always one of them. Why are so many people flat out lying about the time it takes for food to be ready using an Instant Pot?? Referring to the "cook time," as limited to the time after the pot reaches pressure and before pressure is released, and not to the overall time required, is ridiculous. I don't appreciate ATK perpetuating these rapid result myths. I guess getting money from their sponsors is more important than misleading whomever they need to. I can't say I'm surprised, just disappointed.
If you wait for it to get to room temp, you'll be waiting a long long time. Thw product is extremely hot afterwards and the cooling process needs to be assisted. It's a pain but you need to do ice baths.
This sounds good, but no one I know has a refrigerator or freezer large enough to keep this much broth. I buy both in the store because it is shelf stable. So…can it? How long would it keep if canned?
I wanna waste perfectly good chicken wings making broth said no Buffalonian ever! HAHA!!! And what to do with the unused Marie's Bleu Cheese Dressing and celery ... it's a conspiracy! In fact, the wing's 40% protein and 60% fat are a perfect choice for a really good bone broth! Right on, ATK!
One of my favorite ways to get deep browning on the chicken is throwing them on a cookie sheet in the oven @ 450° for 45-50 minutes. Then you deglaze the fonde off the sheet pan and pour it over into the pot. I love doing it this way. Lots of browning and less hassle :-)
I would use kitchen shears to cut up the wings before cooking. Easier to sautéed and more bone/cartilage exposed to the water for maximum extraction. Chicken backs work great, too.
Great idea ... I have used lard for the sautéeing since I found some serious health drawbacks to "veggie" oils. I have been making broth in pressure cookers since I got married. My wife is Mexican, and she cooks almost everything in those things! :D
Growing up chicken back soup was a staple. 10 cents a pound back in the 1990’s. I would pick up any coins I could find on the ground so we could have chicken back soup.
I think it would've been a lot easier to cook the wings and other items, in a larger pan, deglaze that pan, and then pour the liquid into the pressure cooker. Cooking 4 wings at a time for ten minutes for each batch seems like a lot of wasted time.
Since other people are throwing in extra tips let me add mine: before the browning step, boil your chicken wings in water with about two tablespoons of vinegar for about 10 minutes. It'll boil a lot of blood out of the wings while still preserving the collagen and meat. They'll also be hot when they come out of that boiling liquid so the water will evaporate and you'll have dryer tighter skin for the browning process. Also, pressure cook for about 140 minutes. That way, you will get all of the collagen and get a really rich deep broth. Let your pressure cooker release naturally which will take 25 or 30 minutes. You'll end up with a clearer broth / stock. Lastly, if you have one of those expandable colanders, flip it upside down over all of the solids in the pot and then pour everything out through a strainer into your final receptacle. It will also help keep the broth clear and really fresh tasting.
Chicken wings are not inexpensive. I would section the chicken wings, to more easily get them browned all over. I don't have a pressure cooker, but this looks like a great recipe.
Before browning the wings, wouldn't it make more sense to first split each raw wing at each of the two joints? This could allow for more even surface browning, perhaps an increased fond residue and more wings per fry batch...?
I think I would cut them. Also, while I love the convenience of the instant pot, I think I would roast the wings in the oven and then saute the onion in the same pan and deglaze, and then dump into the pressure cooker. Also I usually have some elderly carrots and celery hanging out in my fridge so they would definitely go in.
I should add that throwing in some chicken necks - skin on - would "kick this up a notch". (Brings back memories of me as a child, hanging around by the stove while Mom's big chicken-ina-pot cooled, waiting to pounce and fish out these delectable morsels...)
They looked like they were pretty much cooked to pieces at the end. Perhaps he didn’t do that because they separated automatically while they were cooking. But at first I thought the same thing.
@@sandrakeen4000 Certainly they would separate while they were cooking....but by then, the moment to increase the fond flavoring would be but a distant memory...;)
"chicken wings are quite inexpensive" Has Eric ever been to a grocery store? You can buy every other cut of chicken for half the price of chicken wings!
Been making chicken soup and chicken stock for decades, and while I appreciate the InstantPot and pressure cookers in general for their timesaving nature, what I don't like is the inability to get a truly clear stock when using them. You obviously can't skim the "raft" from the sealed pot and even straining with cheese cloth and a chinoise won't give the same clarity that constant attendance will. And it doesn't take four hours to make good chicken stock - it takes about two if you're going for volume. Four if you want a demiglace. Honestly, having done both, for a stock, it's worth the extra effort. For a soup, I will use a pressure cooker and strain.
Chicken wings are..."inexpensive?" Not according to my grocery store. I can buy 5 pounds of legs for under $10, but the same quantity of wings is at least $20. That's expensive stock!
For browning the chicken it might be a better idea to broil all at once on a quarter sheet or roasting pan. Instant pots are amazing but not good for browning. Lately chicken wings are expensive as hell, I have to disagree about them being cheap. I think the least expensive pre-cut chicken part would be leg quarters
@@eyeswideshut6004 IKR? It’s crazy. And people wonder why so many go hungry. What used to be cheap meats are now priced so high that low income people can’t afford them.
Yes! When people realized that wings didn't HAVE to go to dogs, or trash, & they were used for lunch or dinner ,etc. Wings were kinda' expensive BEFORE cov. This price gouching has become ridiculous. So many things have increased .... to 40% higher. Those prices are no longer necessary now. But, since people gave in TO CRAZY prices, I highly think prices will go down at all.
I’m going to guess this video was shot pre-pandemic because chicken wings are absolutely not inexpensive! A few weeks ago i saw them priced at $24 for a 2lb package!
Maybe it depends on where you live but per pound chicken wings are the most expensive part where I live. And definitely break down the wings to get more collagen.
Chicken wings were inexpensive five years ago, now they are more expensive per pound than "dark" meat. There are reasons for this that I won't go into now. I understand the collagen part, but there is plenty of collagen in skin. The skin on thighs and drumsticks are sufficient. I mention this because wings are crazy expensive right now and my local Kroger concern has limited supply at stupid prices, yay drinking holidays at sports bars where wings are served. I can do this with more resilient chicken parts for less with dark meat right now. But hey, if "white" meat is your thing: knock yourself out. But this is a video about broth, not a final dish. So who cares if you use white or dark meat. Cheers :)
I do the same thing every time I bring home a rotisserie chicken. I throw all the bones, etc except skin into a basket in my instapot with an onion, 2 bay leafs, one carrot, one celery rib and a tsp of apple cider vinegar and 5 cups of water. Then process for 45 minutes on high. Makes the best bone broth with all the collagen.
For the cost of the wings and the other ingredients you could buy 5 boxes of chicken stock from the store. Why not use a chicken leftover carcass ? 3 lbs of wings here in IL are about $15 alone.
I love ATK but this video is really unrealistic. Wings are the most expensive part of the chicken where I live. I've also never made stock with the good parts of anything, stock comes from the waste after boning chicken and the trimmings from veggies.
Wow, that's a lot of water. I use half as much: one pound of water per pound of carcass. Pre-reduced, it takes _much_ less space in my fridge/freezer. You're throwing away the schmaltz?! Skim it off the stock, sure, but put it in a separate container.
05:00 I think there's a continuity (i.e. "one I made earlier") error here.. After adding 12 cups of water in total, the scale on the inside of the InstaPot reads only 9 cups. But after straining, we magically have 3 full quarts (i.e. 12 cups) of cooked broth.
I love this channel but I gotta say: with the price of chicken wings at the grocery store these days, there is no way I would ever make this recipe at home. This recipe would cost me about $20 to make at home-that is far too much for a couple cups of stock.
That's my thought as well. Seems like a waste of those chicken wings to make the stock, and I never buy rotisserie chicken -- which I guess is the common way people make this economical. I'd rather buy good quality stock/broth.
I throw all my odd chicken parts from butchering a whole chicken in a bag in my freezer. When I get enough, I make broth. I haven't bought chicken for broth in ages since I started butchering whole chickens.
I would think something like stock which is 96% water would be good in the freezer for a lot longer than 2 months! Ice crystals or freezer burn would not be a factor.
I just save bones and carcass from when I make roast chicken or rotisserie chicken from store. Add all pieces, skin, gelatin to pot. I add celery, carrots, onion with skin (skin adds color), halved head of garlic, fresh parsley, peppercorns, and a splash of apple cider vinegar. The vinegar breaks down the bones and extracts collagen. Cover with water and pressure cook for 90 min. You could do less time.
I make my stock in an Instant Pot when I'm in a hurry, but it used to be my default method until I got tired of the stock always coming out cloudy, which I can prevent when doing stovetop stock. Is thee a way to avoid cloudy stock with a pressure cooker or is it just the price of speed/convenience?
Two issues here that others have noted but I want to weigh in on them also. The MOST important one is the “Safety Note” about cooling the stock to room temp before refrigerating. This is ABSOLUTELY THE WORST ADVICE AND A SURE FIRE WAY TO CAUSE PEOPLE TO GET FOOD POISONING. As a chef for many years I can tell you with assurance that allowing the food to stay between 40 and 140 degrees Fahrenheit (4 - 60 C) is exactly how you allow food-borne bacteria to multiply. Placing hot food in the fridge has not been a problem since we switched from ice to electricity. Best practice would be to place the hot stock container in an ice bath until it cools to around 150 F / 65 C, then cover and put in the fridge. Pouring it into shallow pans, covering with film wrap and refrigerating would also work. Bottom line - the food needs to be BELOW 40 F / 4 C within 4 hours. Invest in an instant read thermometer so you don’t have to guess. ATK holds themselves up to be the final word in food science. Shame on you for perpetrating this old wives tale. The other issue is minor - either the scale inside the Instant pot is inaccurate or the presenter mis-stated the amount of water. After pouring in “12 cups” the scale reads 9 cups.
Wings are $5/lb, very expensive, you made broth at $2/cup and showed us no way to use the left over chicken. Worst ATK vid I've seen. Use backs, necks, and skins, left over bones, something your butcher will sell you "cheap". Btw, where's the celery, carrots, onion, thyme, sage, pepper.
I LOVE ATK, but not sure what the heck is going on here. No, actually wings AREN'T a great value (they are actually very expensive vs. most other cuts per lbs). Drumsticks have nearly as much collagen and Thighs w/b cheaper and meatier. Wings are a horrible choice... and actually the best is simply the (essentially free) leftover backbone/carcass from the supermarket chicken you got for dinner (which u don't even need to brown). The whole "browning" exercise seems overly complex (baking sheet or large pan on stovetop, is no more complex and quicker overall). Thank goodness you put a warning label on the "hot broth into refrigerator" portion.
Chicken wings ‘were’ inexpensive meat. But Covid doing its whiplash on chicken in general has made wings very expensive, but getting better now after the super bowl. Covid initially shut down the bars and restaurants where wings are a big deal. Suddenly the market was only to homes, so growers reduced their production. Then they open back up and growers are behind the curve at getting volume back up. And this isn’t helped by football season and wing parties, in addition to bar and restaurant pressures to stock up big. Poor chickens only have two wings each. People figure 6-8 wings per person. That’s 3-4 chickens. Work needs to be done to develop breeds of chickens with 4-6 wings each. AND - turkeys with 4 legs each. 😄 Right now, that 3 lbs of wings he has is north of $20. Better be SOME TASTY broth. 🙂 Hoping to see prices back in the $3/lb range for wings. Not holding my breath.
Wings work well, but they are my favorite part to eat, so I rarely use them for stock. I buy whole chickens and cut my quarters for freezing, and later grilling. I use the backbone, and neck for stock (I usually debone the thighs and breasts as well). The neck has lots of great flavor, but is usually too much trouble to eat - perfect for stock. Our whole chickens always have the full neck, and quite often the head. 😎
Love the video. I’ve been doing this for years, and still picked up a few great tips. You might want to check your sources on chicken wings being inexpensive, though.
I watched in mounting existential horror as Eric disposed of perfectly good Schmaltz with some good gribbles (gribines?) I can never recall how to spell that)? Still thanks for the tips!!!!
Wow, complete disaster, the test kitchen dropped the ball on this one, never add salt to stock, also you need celery and carrots with the onion. Truth be told you get better collagen extraction the old fashion way, 4 hours or more on the stove but pressure cooker works as a last resort.
It looks like he used an 8 qt IP? I think when you’re using the measurements that he was demonstrating it would be nice to say what size instant pot he is using.
Food Safety.... broth must be cool before putting in fridge. Best way to cool down is use flat large surface container. Then transfer for storage when cool to touch. More surface, faster cool down. Many people get sick from not following good food safety rules. If you put it in the frig while hot you can actually change the temperature inside your frig. can affect other foods. Food that is not cooled in 4 to 6 hours can grow Bacteria. I worked with a lawyer that had many cases of this issue and it is simple to solve. We just aren't teaching Food Safety enough. Enjoy!
Lol, I was not expecting him to waste a bunch of Chicken Wings for this. I make stock all the time in the instant pot with a chicken carcass broken in two, a few chucks of onion, and some water. Pressure cook for an hour.
The tip at 8:59 is a myth and now seen as an unsafe practice in the culinary world. Putting it straight into the refrigerator is recommended to reduce the possibility of foodborne illness.
Honestly, the volume of pot you used to need to make chicken broth at home always deterred me from doing it. With this Instant Pot method and portioning out leftovers for the freezer, I could absolutely see myself doing this. I bet the taste and consistency are spot on.
I am always make small batches of chicken broth with leftover bones. All you need to remember is the ratio 1:2 of bones to water, which is what he did, 12 cups of water is roughly six pounds and then 3 pounds of wings.
Several points in its favor. You can keep bones from various leftovers in the freezer and when you have enough of a collection you can make broth from them. For example, when we pick up a rotisserie chicken from Costco the leftover bones eventually winds up with its brethren in the IP for bone broth. We do the same for any beef and pork bones we have. I just cooked a couple of pounds of chicken wings in the IP this afternoon for 30 minutes. Took the wings out and deboned them to use the meat in a potato soup for tomorrow, and the bones went right back into the IP. Added a few more goodies from the freezer, topped it off with water, and I am now in the process of pressure cooking them for 8 hours. Don't have anything else to do, so I just let the IP run and run and run to maximize the good stuff I can squeeze out of the bones and other leftovers. Basically it is free broth from stuff that would have been either thrown away or composted. BTW, after cooking the bones for so long they basically fall apart in the compost pile. Also, you can tailor it to your taste (and it's easy enough to experiment with multiple times.) This takes away somewhat from the "consistency" but once you hit upon just what you want, keep it that way from then on.
has anybody else noticed that the instant pot internal marks for the CUPS measurements are wrong? he added 12 cups water and it didn't even reach the 10 cup mark. I noticed that on my instant pot before
Those are not “liquid cup” measurements. They are “rice cup “ measurements. The rice cup comes with the Instant Pot and it’s less than 8 ounces. Not that it makes any sense, but that’s what it is.
"Chicken wings are ... quite inexpensive." Dude, where do you effing shop? Wings are insanely expensive. Make your chicken stock with leg quarters. You can sometimes get them as cheap as 0.99/pound. I haven't made stock in an instant pot, but I would assume you would need to extend them to use legs instead of wings. Also... I have never even considered putting garlic in my chicken stock. Who does that? Why would you put such a pungent flavor into a stock that you may use for a lot of different things? If you need garlic in your final dish, add it separately.
Where I live chicken wings are significantly more expensive than thighs or drumsticks. Yesterday at my local butcher shop chicken wings were five dollars a pound and chicken thighs were one dollar a pound.
Haha! Yeah, I use drumsticks or thighs when they go on sale. I usually cook the chicken 10 minutes under high pressure. Remove the meat, and return the bones and cartilage back to the pot to continue cooking under high pressure. My strainer basket makes it so easy to remove the spent vegetables and bones at the end.
In what world are chicken wings a cheaper cut of chicken now days?? The price is usually double that of legs/thighs and slightly higher than breasts. For me, I use chicken feet, extra cheap, and chicken backs. The feet will provide so much collagen while the backs will provide the flavor and substance of the broth. And while I'm at it, get yourself one of those extra large metal clips for large stacks of papers at your office supply store. You can use it to clip the liner to the IP base on top and it'll hold the liner in place so it won't spin constantly.
I cry for all that delicious schmaltz they just threw away! If you don't want it in the broth (although god knows why it adds a ton of flavor and richness for soups), you can skim it off and save it! Use it as a substitute for anywhere you'd need a fat or oil and it's delicious. Also I'm surprised at the lack of any aromatics into the stock like celery or carrot, but I guess this is meant to be a simple base. I'd definitely toss some peppercorns in there at least.
Have to say I'm disappointed in this video. Wings are expensive and have been for the last few years. To say they aren't just shows how out of touch atk has gotten. Plus you should cut the wings at the joints. Have to question their reviews too. Actually enjoying milk street more than atk
FYI: don't actually turn the Instant Pot OFF like the chef does here 6:57 when the pressure-cooking is finished, because it automatically stops cooking anyway, it just doesn't say "off". You are supossed to leave it alone and let it do the rest of its program, where a countdown timer automatically begins and you can see how long you are naturally letting the pressure release.
My first response is that chicken wings are the most expensive part of the chicken per pound, More than thighs, drumsticks or breast. Wish there was awareness of that.
I do this once a week in either instant pot or slow cooker but with chicken legs. Then I use the meat from the legs to make a chicken noodle casserole with a cream sauce made from the stock. I freeze the leftover stock at about 4 days, if there is any Ann do it again the next week. So I always have nice stock ready for whatever I want to make! And my son steals the frozen stuff. Lol
Super good video. I used my instant pot to me my chicken broth aunt then I pressure can it. I usually make when they put chicken leg quarters on a super sale. I also had a little bit of apple cider vinegar.
I find it hard to believe that crushing x amount of garlic and using it to make a stock yields less garlic flavor than x amount of diced garlic. Strikes me just as silly as saying poking steak before cooking will cause all the juice to drain out or some similar wives tail that circumvents reason
It is true. The garlics flavor is lroduced when you disrupt the cell walls in rhe garlic. The smaller you chop it the more the compounds mix and the stonger the flavor.
@@sbrian123 you dont think boiling for hours would make how the garlic is prepared irrelevant? if i crushed 10 cloves of garlic and boiled them for an hour would it taste weaker than if i sliced 10 cloves and boiled for an hour? I think the process of boiling would extract maximum flavor regardless of how the garlic was handled before it went in the boil. Id really need a better description of the mechanism at work before Id entertained the liklihood.
A whole chicken I cut up myself is the cheapest way to go. I set aside the breast and thigh/leg pieces to use in other recipes. Before I make stock, I brown the carcass & wings in the oven, remove the wings for a snack. Prepackaged wings are out of control. $17.50 for 3 lb pkg. at my local store.
My pressure cooker is most often used for doggie chicken soup - chicken, carrots, celery..sometimes fresh cilantro or parsley. My pups go nuts over it; I add it to their dry food at dinner time. I double cook the bones and decant the fat.mNo garlic or onion for them though.
