Homemade Stock Pot vs Knorr Stock Pot

Can you really beat the convenience of a store-bought stock pot? Marco Pierre White might swear by them, but I wanted to see if I could create a homemade version that packs even more punch without the added chemicals and preservatives. (it should be obvious, but this video is not sponsored by Knorr, Ninja, anyone). In this video, I'm putting a recipe from Chris Young (formerly of The Fat Duck developmental kitchen) to the test. Using a pressure cooker and a few simple ingredients, we’re aiming for that perfect, flavour-packed "wobble" that only a true, gelatine-rich stock can provide. Make sure you watch Chris Young's video on this process. It's priceless, amazing production value and brilliant science https://youtu.be/3k20zFlbFfE?si=dU-4DaUouTlxN__i Chapter Timestamps 0:00 The Quest for the Perfect Stock 0:37 The Fat Duck Connection & Pressure Cooking Science 1:18 Prepping the Ingredients: Maxing Out Flavour 2:09 The 60-Minute Pressure Cook 2:30 Straining and Setting the Stock 3:13 The Result: Achieving the Perfect "Wobble" 4:11 Branding the "Not Stock Pots" 4:49 Homemade vs. Store-Bought: Ingredient Comparison 5:31 Put to the Test: Cooking a Simple Pan-Seared Chicken 7:01 Making the Pan Sauce with a Homemade Stock Pot 7:35 The Final Taste Test & Conclusion