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Sounds like they bring the chicken out after simmering it the first time, then take it back to the kitchen and carve it up and serve it. So you've probably got

Sounds like they bring the chicken out after simmering it the first time, then take it back to the kitchen and carve it up and serve it. So you've probably got another 30 minutes or so while the guests are eating that to chuck the carcass back in the pot with the cooking liquid. Assuming you already simmered the chicken in stock the first time that would be plenty flavourful.

taeric 2y ago
30 minutes is not a lot of time to boil out the bones. That process takes upwards of 10 hours, no?
- jfengel 2y ago
  You can do it in less, with a pressure cooker. Even so, 30 minutes is not going to get maximum flavor and collagen out of the bones. If they're also using the original poaching stock I could imagine you'll get a pretty stock even in 30 minutes. You'd still need to cook anything else you wanted in your soup -- vegetables, pasta -- though there are tricks for par-cooking these. I don't own a pressure cooker, so I'm only reporting what I've read. And they do say that a pressure cooker makes better stock in shorter time -- there are things that not even a 10 hour simmer will get since the temperature never gets high enough to dissolve some things. Still, 30 minutes sounds sub-optimal, and I wouldn't expect anything to be even the slighest bit sub-optimal when you're paying two-Michelin-star prices.
  - p1necone 2y ago
    Pressure cookers are magic. I get similar results making chicken stock in a pressure cooker for ~45 minutes as I do in a regular pot for ~4-6 hours. And you can properly make stock from beef bones in a couple of hours, which normally takes > 12 hours.
  - taeric 2y ago
    Right, I know a pressure cooker can reduce time. I seriously doubt it will drop it to 30, is all. And yeah, best read is they already had fully done stock and just add these bones to that and drain off some for you to have. Leaving it in to continue to make more stock.

taeric 2y ago

30 minutes is not a lot of time to boil out the bones. That process takes upwards of 10 hours, no?

jfengel 2y ago
You can do it in less, with a pressure cooker. Even so, 30 minutes is not going to get maximum flavor and collagen out of the bones. If they're also using the original poaching stock I could imagine you'll get a pretty stock even in 30 minutes. You'd still need to cook anything else you wanted in your soup -- vegetables, pasta -- though there are tricks for par-cooking these. I don't own a pressure cooker, so I'm only reporting what I've read. And they do say that a pressure cooker makes better stock in shorter time -- there are things that not even a 10 hour simmer will get since the temperature never gets high enough to dissolve some things. Still, 30 minutes sounds sub-optimal, and I wouldn't expect anything to be even the slighest bit sub-optimal when you're paying two-Michelin-star prices.
- p1necone 2y ago
  Pressure cookers are magic. I get similar results making chicken stock in a pressure cooker for ~45 minutes as I do in a regular pot for ~4-6 hours. And you can properly make stock from beef bones in a couple of hours, which normally takes > 12 hours.
- taeric 2y ago
  Right, I know a pressure cooker can reduce time. I seriously doubt it will drop it to 30, is all. And yeah, best read is they already had fully done stock and just add these bones to that and drain off some for you to have. Leaving it in to continue to make more stock.