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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.
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.
Love my instant pot. More recipes using it would be great!
Or you could let it cool, refrigerate, and then pull the disc of fat off vs skimming.
How would I continue on and "can" this broth?
discard the food and keep the liquids?!
Discard the chicken???? R u nuts??
This is stupid. Why would you waste all that meat?!
You're nuts if you think I'm wasting wings on a broth.
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.
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.
i think this is a huge waste of chicken wings. what a wastefull society we have become
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
"Discard the solids" You wot m8?
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?
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.
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.
Can you please provide this in written form?
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'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?
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?
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?
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.
This is a great tutorial on how to make chicken broth. I've used it several times (3+) and have even shared it with friends. Excellent broth, but a bit of work to get it done, BUT WELL WORTH IT. I'll never buy store-bought broth ever again…unless I get to be 90+ years old when I'll ask a younger person to do it for me! Ha! Thank you for sharing this super rich chicken stock! PS when I clicked it, it moved the number count from 999 to 1,000 — congrats!
Chicken broth with vegetable oil is blasphemy.
NEVER add salt to a stock! It is an ingredient.
Why don't you just use a pressure cooker?
Could you please do an equipment video on Instapots? How about some more instapot recipes? Also does it full replace a pressure cooker?
Wow there sure are a lot of internet experts in the comment section.
Don't throw out the 'solids' or chicken as it's sometimes called. Debone and eat it. It's effing delicious
Onion is burnt.
I will not use chicken wings with skin, not healthy at all, just use the bone, taste better
Save your rotisserie chicken carcass or turkey carcass DONT WASTE FOOD!
@ ATK. Your new audience must be super rich… I'm waiting for your using prime filet mignon for sloppy joes next.