Turn $5 Chicken into Restaurant-Grade Stock (In 60 Minutes)

Want rich, meaty chicken stock without babysitting a pot for 8–12 hours? In this video I show the Fat Duck–era technique that turns a $5 rotisserie chicken into 2 quarts of roast chicken stock in under 60 minutes—using a pressure cooker / Instant Pot and a little food science. The key is what happens inside a sealed pressure cooker: the liquid goes dead calm (clearer stock), the temperature rises toward ~250°F, and extraction speeds up dramatically—about ~45% faster for every +10°F increase. What you’ll learn - How to make fast chicken stock that tastes like roast chicken, not bones - Why shredding the meat speeds extraction (diffusion barrier) - Why pressure cooking can be faster AND clearer - A simple baseline stock you can refine even further (full method in the video) Ingredients (cheap + minimal) • 1 rotisserie chicken (Costco-style works great) • 1/2 onion • 1/2 carrot • 2 cloves garlic • 2 quarts water • Chicken fat (optional) or neutral oil Gear • Pressure cooker / Instant Pot • Knife + cutting board • Pot or sauté function (for sweating aromatics) If you want the full breakdown, the “why it works,” and how to take it beyond this baseline—watch the full video on YouTube.