How to Make Chicken Broth in an Instant Pot
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I usually cook my chicken meat till done, debone the meat and return the bones to the instantpot. That way no meat is wasted and I still get flavorful stock in the end.
Jaime Stock is cooked with the meat. Bone broth is using the bones 😉
I was thinking the same thing. That’s a waste of food. Thanks for your tip. It’s my first time making chicken stock.
@@HealthyistheNewSexy that’s complete nonsense that people have made up after the fact to rationalise “bone broth” being a thing people talk about now. Western stock has generally been made without meat for a very long time.
i gave some of the depleted solids to my neighbor's cat. it didn't seem to mind they were flavorless and mushy.
ATK, you guys must put out more Instant Pot videos
There’s nothing like a good chicken broth in the winter. Delicious!
Save your rotisserie chicken carcass or turkey carcass DONT WASTE FOOD!
I take the mush out to the park and toss it, the racoons eat it.
Thanks the browning sounds like a good with most parts used. When I want to spend more than chuckin-it-all-in time I'll try that.
I think chicken quarters are much cheaper than wings; use those. No reason not to add a wilted carrot or 2 or celery (even the leaves), if you have some parsley stems, great! Just clean and not rotten of course. I would leave off the bay leaves, but add pepper since I cook a variety of cuisines, and a stock like this will go with anything, even Asian. I use a turkey baster to get the fat off. Also I brown the chicken much more than she did here, I don't like that raw taste.
Definitely do not add chicken quarters! The whole point of using only wings was to get as much collagen/gelatin as possible in the final broth. The very very young chickens found in supermarkets have functionally no collagen anywhere but their wings and even then it isn't very much. Only by using nothing but wings, or by going with carcasses, does this recipe stand a chance of producing broth and not just chicken flavored water.
@@KenS1267I prefer not to pay 7 dollars/pound for wings. If it is collagen is YOUR objective then use chicken feet.
Ken Shaw collagen is very healthy for ur info
@@blossompure Who said it wasn't? Try reading my comment again.
Ken Shaw
Exactly. If you look around, you eventually find very cheap wings that give up everything good they have to a stock...it's not like tossing away a prime rib.
It’s a great recipe, but in the end, I like to put mine back in the instant pot, and using the sauce function, reduce the liquid by as much as possible. It takes up much less freezer space, and can be reconstituted with water, using a 4:1 or even 6:1 ratio, depending how much it was reduced.
Awesome and professional presentation-thank you
Why waste perfectly good wings when we could just use left over carcasses and bones?
That would be chicken stock vs chicken broth.
the bone : meat : skin ratio of fresh wings provides a well rounded chicken flavor for the "all purpose" goal
@@crobles1973 - "Po tay to" vs. "Po tot oh"... Escoffier only mentions consomme and stock. Both of which use both flesh and bones. Consomme is clarified with ground flesh and egg white, "true" stock has the bones more broken up and is not clarified. He only uses the term a few times The only few times he uses the word "broth" is seems interchangeable with consumme. These would be profesional kitchen types of definitions.
Since people use the terms broth, bone broth, stock interchangeably in home cooking it really doesn't matter, IMO.
AlexMeow bleufeline because not everyone has leftover carcass and bones?
AlexMeow bleufeline Wings are full of connective tissues and make the perfect brot or stock 🤗
Could you please do an equipment video on Instapots? How about some more instapot recipes? Also does it full replace a pressure cooker?
Love my instant pot. More recipes using it would be great!
This came out a day after i bought an Instant Pot. Suspicious
That's funny. Enjoy your IP
Ravioli! Let's see if google heard haha.
love your videos
The times that she gives are likely too short. You may need more time to achieve the browning you want. I also found it helpful to use a hamburger press (weight) to force the light wings into good contact. ........ I found it necessary to reset the saute function because it automatically stops after half an hour, which I found insufficient. There is something else ........ at the 2 minute mark of the video, the broth that she is spooning is quite yellow, but at the 2 minute and 5 second mark, it has mysteriously turned brown. ....... Curious.
@ ATK. Your new audience must be super rich... I'm waiting for your using prime filet mignon for sloppy joes next.
This would be a good idea maybe 30 years ago when chicken wings were garbage. Now, they are the MOST EXPENSIVE part of the chicken. You can buy legs and thighs which still have a lot of bone and skin, and it's at least 50% cheaper on sale. FYI... where I live, chicken wings are $3.69lb (or $2.29lb on sale with tips)... and sticks/thighs are $2.39lb (or $0.69lb on sale [all the time]). Video is good instruction on recipe, but a big WASTE OF MONEY.
The recipe works with any part of the chicken. You wanna be even cheaper? Use chicken feet for $1.16 a pound.
Obviously, pricing is a localized phenomenon, but I bought chicken legs last night for $.98/lb. Wings were $1.98/lb.
buy the whole chicken and use chicken feet
@@godlysmoking In North America, unless you are slaughtering your own chickens, or going to an Asian grocery store, you cannot find chicken feet. Plus, even if you can get chicken feet at the store, it's prob more expensive than using drum sticks and thighs, since actual chicken feet are specialty items.
@@fialee8 Idk where you are looking but I see chicken feet for sale at my local walmart all the time. They're not that hard to find
Whenever I roast a chicken, I take as much meat of the carcass as I can, and simmer the carcass in a pot filled with water for a couple of hours. I strain the broth and refrigerate it until the fat congeals in the surface. Then it’s easy to skim off. Voila!
Very wise. I don't bother with the skimming part either before I let it cool and refrigerate or even freeze. Fat always comes to the top, and removing 95% of it is fine, but we all need a little fat in our diet just like we all need a little sugar, chocolate, etc.
Dave that is the way most of us make stock. That said, there is a world of diiference in quality of flavor when the raw meat and bones are cooked for stock than when just the bones are used. What I do as a compromise is bake or crockpot the chicken, use some of the leftover juices for gravy and some of those juices to the stock I make afterward with the carcass. You get the best of both worlds, so to speak.
@@highcenter There isn't a whole lot of anything being wasted on a chicken wing TBH. I've bought wings to make stock before when I ran out, I was making more stuff with stock than I was cooking chickens. Then I discovered Costco rotisserie chicken problem solved.
The fat is gold. Never discard it.
You can then reduce that broth to about 2 cups and freeze it in ice cube trays for easier storage.
There are a number of complaints about wasting chicken meat to make stock. Couldn't people use backbones and wing tips instead?
Wow, two little things (oh, first, nice vid btw)
Everyone at ATK must make some good $$$. Last I checked around my neck of the woods chicken wings cost $2.69/lb, where I can almost always find drumsticks for well under $1.00/lb. Plus you get to take out a little frustration hacking the drumsticks into pieces with a cleaver!
I have never seen a recommendation to put salt into to stock/broth. Always AFTERWARDS.
Note: you can pressure can your finished stock so you will have it year round without taking up fridge/freezer space.
Did she really say, “discard the solids?” Like seriously! I am .... omg. No words! Eat the darn chicken!!
asifsba1 i’ve made chicken stock this way before, and after cooking for an hour under pressure the chicken is virtually flavorless.
list meister I don’t know how you’re buying chicken bones but I never have leftover bits. This recipe will be much easier for me. I would probably use chicken thighs though, that’s cheaper than chicken wings.
So I actually make a broth based soup this way and use the shredded chicken for sandwiches. Nevertheless, I appreciate the comments. Thank you. :)
Informative and interesting, but where's the love that Bridget and Julia bring to the screen. Matt is getting there, but many of the newbies are trying so hard to be professional that it's hard to connect without the warmth and friendship that Julia and Brenda bring to America's Test Kitchen. With love ❤ from sunny 🌅 Arizona 🌵
I agree
Wow there sure are a lot of internet experts in the comment section.
Or you can finish the process by placing chicken broth into sterile canning jars and pressure can to make shelf stable for 18 months...not that it will last that long. Follow Ball Canning for tines and altitude directions. So good.
I’ll be using this technique for making beef & bone broth this AM of 12-13-19, but plan to utilize all the beef for the stew; Filipino (Pilipino) Beef Caldereta. 60 min cooking under pressure may extract too much essence from the meat so reducing pressure time to, 30 - 40 min are my thoughts. However, Cooks Illustrated once published that chicken contains more water-soluble elements than beef; requiring less simmering time than beef. Your thoughts?
I’ve used a carcass and bones, instead of wings.
Hi ATK:
I have a question please: here where I live they sell separate packs of chicken feet , necks and wings. I’ve seen top chefs use wings and they say wings are good because they have lots of gelatin.
question: is it a good ideas to use a mix of necks and feet? i’m assuming necks have lots of flavor (kind of like beef neck) and the feet provides the gelatin?
Ye any part of the chicken would be good as long as it as lots of collagen. I’m pretty sure it’ll be delicious
Feet are like all gelatin. And necks are very flavourful. That mix sounds great
For all the people bitching about discarding the meat, if you have not cooked your stock long enough that the meat is almost completely flavorless, you have not cooked it long enough. For those saying that the meat is still infused with plenty of flavor from the stock, you should dump the wings back into the pot, cover with more water, and make a remouillage (french for re-wetting). This will extract any remains flavor out of the meat and bones, leaving you with a second, obviously weaker stock, that can still provide some flavor. Use it instead of water when cooking rice, or whenever a mild stock would be an improvement over plain water.
I was very bothered when I saw her put cooked chicken on the same dish as the raw chicken. Then I skipped ahead quickly to find that she is indeed the chef I expected, because it all went in the pot to cook in the end haha! Also, there's a tip that some people use when preparing demiglace, which is to stir in a certain amount of ice cubes to get the fat off the top, then boiling the excess liquid out.
BTW so many comments saying ahhh it's a waste of money, so expensive oh well. Find another recipe and do it yourself if you have such a big problem with it. This is THEIR way. I mean, really, take another look at those solids in the picture and tell me that is the quality of food you'd like to give your family. Whether it's a broth, demiglace, or somewhere in between, people throw the meat away because you're taken most of what makes it good out into the sauce! If you cook all the flavor _out into the liquid_ then how do you expect to have a flavorful chicken? If you need to cut corners, then stick with store bought broth or use bouillon cubes. It's not like we haven't done exactly that most of the time anyway.
4 days only? Seems a little short should last at least a week in the fridge sealed.
I feel like they mention chicken wings because they have lots of collagen but I could be wrong
She said "let the pressure release naturally", but in the video she releases it manually, by moving the valve.
: Short and to the point. Very way.
Seriously guys, it's not the speed that makes it popular it's the I can turn it on & walk away & do other things that makes it popular, the speed is like a bonus.
I was wondering what that new gadget was good for. Still not buying one till the price comes down.
Hi America's Test Kitchen please tell me what was the quart size of your instantnpot for the chicken stock
Look at 1 minute 10 seconds into the video. The container inside this instant pot is full at 6 liters, clearly marked on the container. 6 liters is about 6.3 quarts in liquid measurement. Notice that the container was nowhere close to being filled. This recipe is for between 2-3 quarts of chicken stock.
Thanks. No vinegar tho?
What about the chicken meat parts ???
Honestly I'd use the meat in a Russian salad or a chicken salad instead of using that canned chicken. You can also just eat it like that or add the meat back to the broth for a soup, maybe douse it in BBQ sauce and heat it in a pan for sliders. Some of the nutritional value might've went into the stock but you can still use the meat however you want. No sense in wasting it, especially if your just cooking at home
The near and bones can be given to dogs at least. Check out the bones to see if they have been soften enough, if they crumble in your hand then it’s okay if not, put them in a blender or food processor or grinder first.
discard she said.
Well, you could use the meat to add protein to some other dish, but it doesn't really have any flavor left at this point.
Maybe chicken nuggets, put all of it in a powerful blender with some spices and a little flour.
Discard the solids? I assume the ATK budget allows for the disposal of the cow after milking?
I bet you haven't tried tasting the chicken after making stock or broth. Its basically uneatable because its tasteless since all the flavor has gone to the stock. Its like eating cardboard.
A good broth or stock is simmer for hours or in this case pressure cooked which gets ALL the flavor of the chicken. Leaving the chicken meat without ANY flavor into the stock, which is the whole point.
But that doesn't mean the solids can't be eaten. Granted, the flavor is gone, but the solids is still protein.
I use chiken breasts, give it some color ( idk what u call the red thing) , garlic, onion, the leaves and salt. I use the stock to make rice 😩 and the chiken I don't throw away and it's not flavourless as some people are saying here 😋 it tastes pretty good to be honest , Sometimes I use this chiken to make pies too.
How would I continue on and "can" this broth?
I use the slow cooker function on the instant pot because I was always told never to allow your broth to boil. It’s like the Golden Rule of broth.
Reducing is the most effective way to use/store broth. Check your sources because what you were ‘told’ has no merit in this scenario.
pressure cook does not boil unless you use the quick release method.
Can you please provide this in written form?
Sorry, can someone tell me how long stock can stay fresh in the fridge for ?
I think she said 4 days.
Excellent instructions
NOT REALLY so "excellent" waste of good chicken parts.
@@AWWx2 you have a good point about the meat, I tend to use a carcass myself, it was more the instructions that were helpful to me as I have not yet tried to make stock or broth in my electric pressure cooker and wasn't sure of the timings.
Lord of confusion here in the comments, and in this recipe, about blond vs dark stock. I suggest everyone google Helen Rennie’s video on this. Neither is right of wrong. They are two different styles of chicken stock, each with its own use.
True that. Helen’s experience is outstanding.
Loved this! My favorite way to use my Instant Pot.
👍👍👍
Thanks for the informative video. I made chicken stock in my cooker and it was very similar to your recipe,
Or you could let it cool, refrigerate, and then pull the disc of fat off vs skimming.
when i make broth on the instant pot I get a really cloudy broth and a whole lot of scum on the surface. Has anyone else gotten that problem? How did you resolve?
That’s because you don’t get the opportunity to skim the stuff off as you cook, which I’d how you’re mother did it while making stock conventionally. The good news is it only affects the broth’s colour, not its flavour.
Thank you for an easy, non-laborious method!
I love this method! Haven't tried it in an Instant Pot, though. Roasted wings are the perfect base. Ever since Cook's recommended it, I haven't gone back. Enough skin to get that Maillard succulence in a good roasting and enough bones to get good gelatin into the stock, and yet, not enough meat to fret over waste - I hate throwing away the solids, but there's no flavor left. The only thing I do differently is to bloom some bay, thyme, and rosemary at the end of the onions and before the garlic.
"Discard the solids" You wot m8?
better to use it for chicken macaroni salad than throw it away.
Why would you trow away perfectly good chicken?
Because these people have never had to go without due to a loss of income or such. I hope all of you people reading this never have to live out of your car. It is not pleasant if you are forced to do so.
After an hour+ cooking under pressure the chicken is pretty flavorless. It's perfectly edible, just won't taste like much.
It doesn't taste good after bring pressure cooked and chicken wings are cheap. When I pressure cook (Instant Pot) chicken stock, I discard any white meat. I find that it's almost inedible. Yes, if I was very hungry I would eat it even though it's low on flavor and extremely tacky and dry in texture. But I'd rather eat something else than eat the $3 of thoroughly overcooked meat. I do eat the pressure cooked dark meat, though. It's also totally overcooked, but the taste isn't completely ruined like the white meat is. I've never used wings (they're a good, balanced choice if cheap in your area), so I don't know how they taste after pressure cooking. But I can imagine they're unfit to serve, just tiny pieces of extremely overcooked dry meat falling apart and not tasting very good.
@@Paelorian Exactly. I also sometimes try to salvage the dark meat. Usually for chicken salad.
sparkdaniel
Because it's no longer "perfectly good".
why skim the fat if you want it like we do. Does it matter for storage or????
the fat gives the broth a greasy mouth feel. skim it off.
Rebecca Haughn after you skim off the fat, you can save it in a container in your fridge and use it how you would bacon grease.
More instant pot recipes, please!
You're nuts if you think I'm wasting wings on a broth.
And this is why I subscribed!
YUM
That is a nice recipe and how I make my broth which is used with making a baked turkey and dressing dish.
I am not throwing away perfectly good chicken wings....Nah!!!
I forgot I had an Insta Pot. I used my crockpot. The chicken I used a whole chicken went ind the cornbread dressing.
That's a very expensive way to make chicken broth. Pretty impractical.
Especially during football season. Chicken wings are like gold.
Yes, I'd rather cook some chicken to eat, any way I want to cook it, and then take the bits of fat I trimmed off the raw chicken, and the fond and juices from the cooked chicken in the pot or pan or whatever, and add a little onion, maybe garlic or not, I don't deal with bay leaves, too expensive and have to be dried to yield much flavor...a little salt, 2 quarts of good water, bring to boil for a few minutes, strain and cool and then refrigerate. While that's cooling, I've already eaten the cooked chicken, perhaps with rice, or pasta and whatever...even with potatoes. By the way, potato skins from roasted potatoes, (if not eaten) add another dimension to a chicken, or veggie or beef stock.. just throw them into the mix before boiling and strain them out after the few minutes of a boil as described above. If you freeze the stock, it will last 6-10 months, NOT 2 months. I do this a few times a year in the winter when I'm cooking, roasting, broiling, whatever.. .I have enough for good chicken, veggie or beef stock all year.....date the containers of stock and throw out the old stuff after a year or so...no good because most of the flavor is gone, not because it "spoiled" while it was frozen. Just my way of cooking for the last 30-40 years.
I'm thinking you can use whatever chicken parts you want. Thighs are pretty cheap around here during "wing season" and I'd bet they'd make a great broth.
No shit, dumbass. Maybe if you were smart, you could figure out what parts of the chicken you don’t eat that could be saved in the freezer and then made into stock. It’s not hard.
Just use whatever part of the chicken is cheap in your area. Personally I prefer thighs because dark meat doesn't taste terrible after one or more hours in the pressure cooker. If you have carcasses on hand then they're an obvious choice due to cost. Breast supposedly makes the tastiest stock. Maybe, but where I live it's extremely expensive to use breasts for stock, especially as the cooked breasts taste terrible and I'd rather discard them than eat them.
I have a real pressure cooker and I cook for 1 or 2. How can I convert these Instant-Pot recipes?
Try Google for the info.
Brian Hoag no need to convert anything, use it as stated.
Guys, you HAVE TO disclose that this is an ad somewhere in the description and its best if you do it on screen too. its not obvious to many viewers that this is one.
a link to where you buy it is not a disclosure.
its a nice video, but im pretty sure you break TOS if you dont properly disclose, maybe even some laws, depending on where you guys are.
Guy, YOU have to provide evidence for any financial transactions or contracts between ATK and the makers of the Instant Pot.
Love you all. Thank you.
I don’t know why everyone is complaining about this method being a waste of money. My neighbor keeps chickens. When one goes missing every so often, he thinks a coyote got it. Haha. The only thing tastier than chicken broth is free chicken broth.
If he knew he had a lying thieving neighbor he’d wish for a Coyote.
Excellent recipe. The only different thing I would do would be to use the meat for a salad. It must taste good!
It does not. All of the flavor goes into the water. Not even my cat will eat it.
Thanks. I believe in your cat's taste :-)
discard the food and keep the liquids?!
Why don't you just use a pressure cooker?
Ummm An instant pot is a pressure cooker, but with fool proof seal and a built in timer.
Bunch of ignoramuses thinking that discarding the solids is a waste. You need the solids to get the flavor, duh. Go use that powdered crap.
How about a part 2 to tell us how to pressure can the broth?
Freeze for up to 2 months? Is that all? What happens if frozen for longer? We make a big batch of soup stock twice a year, so some is around for 6 months. Seems fine as far as I can tell.
Most storage suggestions for freezing are wildly different. Some say 3 mo. They are always well below the max. Some say a year. I have used frozen stock after 12 months with no issues at all.
I'm lost why would you throw away 3 lbs of cooked chicken wings, or what ever chicken you used to make broth? Why not make chicken salad or something? or get he bones out and feed it to the dogs at least?
dogs should never eat cooked bones!!! it can splinter in their throat and be super dangerous
How are you going to say "release naturally" and simultaneously show the quick release?
Discard the chicken???? R u nuts??
I would use the chicken meat to make chicken salad, or soup, never toss out good food.
The thing is, it's not good food at this point. The chicken would most likely be tasteless because all the flavor would have gone into the broth.
@@MsNilba not true, I have used it this way.
@@MsNilba you can still use it, there's no sense in wasting it
Exactly !
@@nancybarnett2832 I've to made broth before too, not with this much chicken but it never tastes good after you make the broth to me, but to each their own
NEVER add salt to a stock! It is an ingredient.
Take a shot everytime she says pot/ instant pot
*Congratulations you're now an alcoholic*
Well... that is not the way we are making rosół in Poland.
Rosół is the most popular soup in my county.
It is America's Test Kitchen not the Polish Test Kitchen. Your broth is probably better but many Americans are lazy and want things done quickly.
Chicken broth with vegetable oil is blasphemy.
Onion is burnt.
what a waste of food :(
Don't throw out the 'solids' or chicken as it's sometimes called. Debone and eat it. It's effing delicious
A. Lost good opportunity to load that broth with more minerals. Add a coupe of tablespoons of organic, raw, unfiltered, apple cider vinegar with some salt to form a weak HCL and pull the minerals out of the broth. Add celery, carrots, turnips etc to increase the minerals in the broth. Certainly do not discard the chicken meat!! Not much advice here from a supposed expert! Sorry
How many minerals do you think bones from young chicken have? This isn't back in Grandma's day when old chickens got stewed. There is very little meat on chicken wings. I have never understood why people bother to buy them.
@@nancymuller3291 They have a very high ratio of skin, fat, cartilage, and other connective tissues. When cooked they release a lot of collagen, which turns into gelatin. All of this gives them loads of flavor and a rich mouthfeel. Some people even like to crunch down on the cartilage, but in my opinion the wings must be cooked very well for me to do so, and generally i do not eat those parts. All of these qualities makes wings very useful for rich and gelatinous stock.
fordhouse8b You are uninformed about the material that is available in chicken bones. Only bone broth has the “magic” that people think of as healing from “chicken soup”; not chicken flavored broth! Finally, real bone broth has come into it’s own in terms of health provision and protecting. Vast info is available online and in various books and articles. Natural health Practioner sand competent doctors teach the nutritional wisdom of consuming REAL chicken, beef, etc bone broth. You have a great deal of homework to do
Please re-post this video without the crass and irritating background music.
please repost this video with out the lame comments about not wasting the leftover meat. The stock has the flavor, the meat has given up the flavor to the stock. Maybe shred the meat for my dog as a snack.
i think this is a huge waste of chicken wings. what a wastefull society we have become
What a waste of chicken.
Would have been better to use bone less chicken thighs and cut them into little pieces. And leave them in the soup.
I will not use chicken wings with skin, not healthy at all, just use the bone, taste better
Tastes better.
Or maybe don’t be wasteful and go buy some broth already made super cheap!
No, it isn't. They add things to premade broth that I don't want to consume. I read all the labels and there isn't a safe broth out there.
Nancy Muller 1st of all.... your response isn’t at all relative to the comment made.... 2nd of all the FDA approved it so it must be ok for you..... quit being a dumbass and go buy you some Swanson chicken broth.
@@@bH-eo5tz Swanson make a pretty good pre-made supermarket stock, but has nowhere near the richness and gelatinousness of even a half-assed homemade chicken stock. It also has so much salt (even the low sodium version) that it makes more difficult to incorporate into recipes without being careful about the salt content pot other ingredients. In many cases the salt level of supermarket stocks may be perfectly appropriate for whatever dish you are using it for, but often it is not.
@@fordhouse8b im pretty sure swanson is a broth not a stock that is why there is no gelatin.
@@manuelmacalinao500 Swanson is a brand, not ba single product. They sell products labelled as broth, as well as products they call stock. Both types suffer from an almost complete lack of gelatin. It is still a useful thing to keep around the kitchen, as long as you are aware of, and ok with its limitations. A useful ‘cheat’ is to also keep some unflavored gelatin on hand, and add in a bit when making a sauce.
This is stupid. Why would you waste all that meat?!
This video wouldnt even have come close to existing under Cristopher Kimball. Cooks Illustrated, Americas Test Kitchen and everything under his purview used to be of the absolute highest quality and now they are giving us this joke of a recipe for as seen on TV gadgets.
Cant decide if i should just unsubscribe and look away from whats happening or continue to watch this once great organizations slow slide into shit.
I have a real pressure cooker and I cook for 1 or 2. How can I convert these Instant-Pot recipes?