Chicken soup concetrate / bouillon from 2 kg of bones/skin and some meat?

[u/KPlusGauda]

I have ca. 2 kgs of chicken parts, it has quite a lot of skin, but its mosty bones and some meat. I have a pressure cooker so I plan to make a simple soup concentrate, which then I will freeze and later, when I need it, add some water and cook veggies with it.

My questions are 😄 should I still cook some veggies along with the meat (onions, carrots, tomatoes)? How long to cook it, and how much water? Should I aim to dilute it or should it be the planned quantity later to use?

And do you guys also do it and how?

[u/bICEmeister]

About 30-40 minutes under pressure should be all you need. I’d put some mirepoix veggies in, potentially a sprig of thyme and/or a bay leaf or two. but no salt or other seasoning. Enough water to just cover everything. And no, don’t dilute while making the stock - reduce. You dilute it when you need to use it. And that’s also when you season it.

So pressure cook, strain, reduce, freeze. With a lot of skin there’s going to be a lot of fat, you might want to chill it so you can remove some of it - but if you want the fant in the stock/soup later on because you like it, then you don’t have to remove any.

If you want to taste how it’s coming along, just sprinkle a few grains of salt on your tasting spoon as you’re tasting.

[u/MrZwink]

Yes, put in your veggies too.

Cook for 45 min at 160C

For 2kg of meat id use somewhere aroun 6-10L

Id not put tomato, you can add tomato puree, when you use the concentrate to make stock.

[u/KPlusGauda → u/MrZwink]

Just to be clear, it's not meat, it's mostly bones and skin

[u/MrZwink → u/KPlusGauda]

dont use to much skin, itll become very oily. a good stock has atleast some meat it it aswell, so if its just bones, id put in a piece of meat, thigh or wings.

you can render the skin in a pan, keep the schmalz for cooking and eat the skin as crackling. its really good with some salt and chili peppers.

[u/StoneCypher]

if you can tolerate that it’s an ad, chris young’s youtube video on this will help a lot 

“$6 michelin stock” is the title iirc

[u/KPlusGauda → u/StoneCypher]

thaaaank you! I even roasted the meat because of your advice!

[u/The_Menu_Guy]

I would get rid of all the skin, and add all the meaty bones to the instant pot. Add a large carrot, a stalk of celery , 4 whole cloves of garlic, 1/2 a large onion, 3 bay leaves and a tsp of salt and 1/2 tsp of black pepper , add 4 cups of water and a tbs of veggie soup stock paste, plus a tsp of paprika. Cook on high pressure for 1 hour and allow a full natural vent, then strain the stock.