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my poultry stock never gels
my beef stock always turns to pic related in the fridge but the poultry stock always stays liquid
i pressure cook it at a little under a bar for 30 minutes
beef stock i probably do for an hour but that's because the bones are bigger
the meat and bones are always mush when they come out anyway
am i doing something wrong?
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I've never had a problem getting chicken stock to gel in the pressure cooker.
I use a combination of wings, backs, and feet and cook for 1 bar and 1 hour.
Beef stock I cook for 3 hours in the pressure cooker.
What cuts of chicken are you using for your stock?
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backs and wings mainly
usually a tenderloin or two for flavor
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>>8550354
Do the wings have the wingtip still attached? There's loads of collagen in them (converts to gelatin). Otherwise you may just need to try reducing the stock. It's my preference to pressure cook with a lot of water and reduce it later because it's easier to maintain pressure. I typically use all wings with tips for 1.5 hours.
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I use drumstick leftovers and have no problems
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>>8550381
yeah, i use the tips but i sometimes give them to my dog so maybe the ratio is off
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>>8550333
Chicken stock I pressure cook for 1 hour and beef stock for 2 both on the second orange ring of my wmf pressure cooker
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the one time i did it i just used a whole chicken and it was fine.
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>>8550397
Try reducing it or using less water to start with, there should be plenty of gelatin in the stock if you're using backs and wings. I use random parts in my stock and always reduce it until its a brownish amber and it never fails to gel.
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>>8550333
that isn't very long, even for pressure cooking, but other anons are right in that you're most likely not using much connective tissue
also, if you're not breaking up the carcass or going by weight, that hollow cavity in poultry carcass is going to mean a lot less material per volume
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I have a similar issue but I'm using a crock pot instead. anyone could provide any suggestions?
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>>8550354
I use wings and backs and it gels fine. You just need to have it in there slightly longer and reduce it a bit more.
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>>8550354
necks
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i'm quite happy with the colour
just finished bottling it
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