Email This

From the Test Kitchen: Perfect Pressure Cooker Chicken Stock

By Kyle Connaughton

by Kyle Connaughton

When you walk into a professional kitchen, invariably the first thing you notice is the wonderful aroma of stock that fills the air. But as much as I love that smell, it means that the stock's aroma compounds are escaping into the air rather than staying where they should be: in the stock itself. It was at Heston Blumenthal's Fat Duck Experimental Kitchen in Bray, England, where I worked as Head Chef of Research and Development, that I learned how to solve that problem. By using a pressure cooker, you can make flawless, aromatic stocks — and do it in a fraction of the time of the conventional methods that have been used for hundreds of years. Keep reading >>

« BACK TO PREVIOUS PAGE

* REQUIRED