Are there any shortcuts to making stock if you're short on time (such as using a pressure cooker or using pre-roasted chicken wings to extract flavor faster)?

Question

Short on time but need great stock? Discover several effective shortcuts, from using a pressure cooker to choosing specific ingredients for faster flavor.

Answer 1

Yes, using a pressure cooker significantly reduces stock-making time, and pre-roasted bones or chicken wings provide a richer, deeper flavor more quickly.

Detailed Explanation:

Making stock traditionally involves simmering bones and vegetables for several hours to extract maximum flavor. However, several shortcuts can significantly reduce the time commitment without sacrificing too much quality:

1. Pressure Cooker: A pressure cooker drastically cuts down the cooking time. Instead of simmering for 4-6 hours, you can achieve similar results in about 1-2 hours. Simply place your bones, vegetables, herbs, and water in the pressure cooker, seal it, and cook according to the manufacturer's instructions. The high pressure helps extract flavor more efficiently.

2. Pre-Roasted Bones/Wings: Roasting bones or chicken wings before making stock intensifies their flavor. The Maillard reaction, which occurs during roasting, creates complex and savory compounds. Using pre-roasted bones or wings allows you to create a richer, more flavorful stock in a shorter amount of time. You can roast them in the oven at 400°F (200°C) until they are nicely browned, about 30-45 minutes.

3. Concentrated Vegetable Base: For vegetable stock, consider using a concentrated vegetable base or bouillon as a starting point. While it won't be as nuanced as homemade stock, it can provide a quick and flavorful foundation. You can then enhance it with fresh vegetables and herbs for a more homemade taste.

4. Smaller Batch: Making a smaller batch of stock will naturally reduce the cooking time. If you only need a small amount for a specific recipe, scale down the ingredients and adjust the simmering time accordingly.

Pro Tip:

Don't add salt to your stock while it's simmering. Salt concentrates as the stock reduces, and you risk ending up with an overly salty final product. Season to taste only after the stock is finished and you're using it in your recipe.