I pressure cooked a chicken for the first time today, and unlike

Fat and aspic.
You already have.

>>8949768
>no water from baking
when you bake uncovered you evaporate moisture

>lots of juices from pressure cooker
this is the water, fat, and oil from cooking the chicken

>jellied
This is broth/fat. think like gravy. you can use it for anything that you'd use a fat/oil for like as a spread on toast, add to pasta instead of butter, make a gravy, etc.

>>8949768
I use it for lube. It burns but it's better than Hepatitis.

>>8949768
Scrape it off the top and heat it up in a pan until it melts and use it as a gravy and let us know if it is good

>>8949768
It's just the gelatin/collagen from the carcass. Use it as you would any broth, it may thicken slightly whatever you add it too however.

So if the pressure cooker takes all the fat and oil out does that make the chicken less tasty?
Is also lower in calories?

>>8950641
I've never used a pressure cooker, but I have the same result as OP when I cook chicken. I fill up a 9x9 baking dish with chicken thighs and/or legs, add a little water, cover, and bake for 3 hours at 300F. In my experience, the chicken is still delicious and very moist. My preferred way of serving is to strip the meat off the bones and cover it with stone-ground mustard.

I've always discarded the fat for health reasons and don't see any benefit to attempting to cook with the gelatin.

So it's not flavortown?

I could see myself putting a spoonful in some top ramen or just mixing some with shredded chicken.

Maybe I can fry rice in it before I make Mexican rice. Or fry cooked rice in it to when I make chicken fried rice.

>>8949768
Use it for sauces and in soup. I would discard the fat and use butter, but you can use the fat if you're looking to be that frugal.
Basic pan sauce:
equal weight butter and flour in a pot or pan on medium heat - 1 tablespoon of fat to about 3.5 tablespoons of flour
whisk while cooking until slightly golden color develops
add gelatinous chicken juice - about 1/4 cup - while stirring
keep stirring until it comes together, if it gets too thick (it likely will with only 1/4 cup juice, but that's OK), add a little more juice or milk and stir more until it's fully incorporated
add salt and pepper to taste
you should now have a basic gravy

>>8949913
wat

>>8950667
it's def flavor town, when you heat up the jelly part it'll turn liquid again like a broth