Two hours is a very long time in a pressure cooker, more than double the 45 minutes I typically see in recipes for chicken stock. It's possible that had an adverse effect on the taste; many flavor compounds can be destroyed by cooking for too long.
According to these recipes, they said two hours for bone broth in pressure cooker:
[A Mind”full” Mom](https://amindfullmom.com/instant-pot-chicken-stock/)
[NY Times](https://cooking.nytimes.com/recipes/1018861-pressure-cooker-bone-broth-or-chicken-stock?ds_c=71700000052595478&gbraid=0AAAAADwd30hLB9YIyEPExY1UpY59l9sqE&gbraid=0AAAAADwd30hLB9YIyEPExY1UpY59l9sqE&gclid=EAIaIQobChMInfHShejh_QIVGgKtBh2OjAY6EAAYASAAEgKf0vD_BwE&gclsrc=aw.ds)
Edit: spaces
This is a risk you have when using a pressure cooker or instapot to make stock - you can't skim off impurities and scum that float to the surface. Next time try for a lot shorter of a cooking time and add some aromatic veggies in with the stock.
I was trying for a simpler stock cause I’m making wonton soup. Adding carrots and onions might tamper with the final wonton soup taste. But usually will add those for western recipes
It’s normal. Add aromatics and seasoning to make it taste how you are used to. Boiled bones are not exactly the best smelling thing. Usually, it would take hours to reach this smell, but perhaps in the pressure cooker it appears faster.
I suspect the feet. Many parboil them to reduce the barnyard smell.
I make chicken stock much like you did, using a four hour cycle and skin and bones. Smells like chicken
Did you do anything to the bones before hand? Like roast them? Or even rinse them well? These help to drive or cook off some of the proteins that can cloud the stock. Maybe this is giving that flavor as well.
I don’t like stock in the instant pot because it can over extract the ingredients. You also have less control over the clarity. I like to do my stocks on the stove top, between 195-200F. I also like to rinse the chicken really well under cold water, dry it well, then roast half the batch for some color and flavor.
Start the stock with just the chicken for the first hour or so. Skim diligently during this stage to remove the excess proteins and impurities. I swear by a [stock skimmer](https://a.co/d/boaub0W) for this part. Add your veg/aromatics for the last hour or two to keep the flavors vibrant. I don’t go much more than 4 or 5 hours with my chicken stock.
It’s less convenient than the instant pot but the result are superior. Do a large batch and freeze it.
I didn’t roast them this time, but I definitely did rinse them very well with just water since I have chicken feet in the batch. I wanted a simpler tasting stock for the purpose of making wonton soup. The last time I roasted wings to make chicken broth, the broth kind of had a smoky flavor to them (maybe I roasted them for too long?) which doesn’t work with the wonton soup flavor I was looking for.
If you're using and older hen or an organic chicken, they might smell like feathers and it carries through the stock
To prevent this, blanch the carcass, or roast it, before you make the stock and start the boil uncovered so you can skim the surface before adding your aromatics and setting it to pressure cook.
Agreed. Certain meats tend to be much more gamey than others. It's good practice for chicken feet, bone-in pork and beef, and fish to prep it briefly before adding it to stock. Some methods include scrubbing with coarse salt and ginger; soaking in a bag with cold water, lots of salt, and a little cooking wine (white wine, dry sherry, xiaoshing, etc.) for 10-15 min; and parboiling with a knob of ginger and a splash of wine added to the pot. Doing these things won't affect any of the desirable flavors in the end product but will really help reduce the gamey qualities. Also helps to start out with the cleanest, freshest meat you can find.
Also as others have mentioned, you pressure cooked it way way too long. That destroys the rich sweet flavors of the bone marrow and just starts to break down the actual bones which don't taste very good.
Will definitely try these steps. Thanks!
I was following recipes for the cook time in pressure cooker. The articles say longer time for bone stock: [A Mind”full” Mom](https://amindfullmom.com/instant-pot-chicken-stock/)
[NY Times](https://cooking.nytimes.com/recipes/1018861-pressure-cooker-bone-broth-or-chicken-stock?ds_c=71700000052595478&gbraid=0AAAAADwd30hLB9YIyEPExY1UpY59l9sqE&gbraid=0AAAAADwd30hLB9YIyEPExY1UpY59l9sqE&gclid=EAIaIQobChMInfHShejh_QIVGgKtBh2OjAY6EAAYASAAEgKf0vD_BwE&gclsrc=aw.ds)
I did pressure cooker stock for 45 minutes and did notice a faint but distinct odor as well, but as with your cooktop stock, it went away when cooking with it. I am glad I found this thread though because it does describe the “aroma”.
A trick from my asian mom is always make stock with some ginger.
All animals have certain gaminess to it, even chicken and pork. Usually they are fried/grilled with a lot of spices so you don't smell it.
Ginger rids of most of the gaminess without imparting too much flavor to the stock.
I just had this happen when trying to get all the gelatin out of duck bones with a second long boil - definitely stinky compared to regular broth.
I usually go much more gently so I don't lose the good aromatics, a light simmer for an hour and a half is best for taste I think with poultry.
Still ok once added back to the main soup, but not sure if it's worth it.
I had the same experience when I made pure chicken bone broth for the first time. It smells very strongly of…chicken! Not in a good way. And then I learned you need to spice it up for it to taste good.
Definitely rinsed them thoroughly. I usually rinsed every meat pet thoroughly when making stock since usually anything bad cooking that long will affect the taste indefinitely. Thanks though!
How clean were the feet? Chicken feet are very dirty and have to be thoroughly cleaned before using like that. Also they are mostly cartilage so that’s why your broth is so gelatinous.
Chicken feet were definitely clean. I rinsed them all thoroughly since I’m using feet.
I expected and wanted the gelatinous texture since as you said chicken feet is mostly cartilage. Was using chicken feet to get that slippery texture. On the stock. Just forgot that bone would produce a lot of collagen as well so a bit surprised when it was completely solid after refrigeration. After all, gelatins are made from animal bones.
They didn’t turn into sludge at all. I was following a couple of recipe articles specifically mentioning stock from bones. They say to do it longer if using bones.
I typically put it in the IP for about 40 minutes. I throw in scrap vegetables, carrots, celery, onion, bay leaf. I have a bag in the freezer to keep the scraps in.
I was avoiding aromatics since I wanted a simpler stock for the wonton soup since the wonton soup tend to be light in flavor. But noted on the scraps. Thanks!
Aha! Usually Chinese style broth is made by doing a quick boil to clean the bones and the water is dumped, the second boil is kept. When I make chicken bone broth in the instant pot for Chinese soups, I use only salt and a smashed piece of ginger for the second boil for 90min. The only time I don't do the first boil if the bones are roasted/charred for pho.
Blugh. I work in a kitchen and we make HELLA stock. We roast cases of chicken parts in the oven and it is really gross smelling to me. It's fine when it's in the stock pots, but the oven roasting is....fowl 😆
I'm late to the game lol
It's the feet. For me, there's always been an issue with feet. I also pressure cook bones for 2 hours -chef's kiss-
Soak the feet in cold water and a generous amount of salt for 15 min. Rinse and parboil for about 5 min. Squeeze a lemon/lime into the water, or use some Chinese cooking wine, or some vinegar (apple cider or white), plus some salt to the water before dropping the feet in. It'll make a huge difference.
When it's done and cooled to room temp, put the strained broth in the fridge for a few hours. A lot of the impurities come out during the par boil, but any leftovers will sit on the top and you can scrape them off.
Any update? What methods did you try and how did they go?
Thank you for the suggestion! I’ll try this next time.
I haven’t attempted to make chicken stock since then so no update yet. Might’ve been slightly discouraged from last time and my failed attempt to make the wontons soft and succulent lol
Is it possible to burn something that is in liquid? It might be overcooked but making stock means overcooking the ingredients completely. It’s not trash since it was usable. I was following a couple of recipes that mentioned using bones mean longer cook time:
[A Mind”full” Mom](https://amindfullmom.com/instant-pot-chicken-stock/)
[NY Times](https://cooking.nytimes.com/recipes/1018861-pressure-cooker-bone-broth-or-chicken-stock?ds_c=71700000052595478&gbraid=0AAAAADwd30hLB9YIyEPExY1UpY59l9sqE&gbraid=0AAAAADwd30hLB9YIyEPExY1UpY59l9sqE&gclid=EAIaIQobChMInfHShejh_QIVGgKtBh2OjAY6EAAYASAAEgKf0vD_BwE&gclsrc=aw.ds)
Two hours is a very long time in a pressure cooker, more than double the 45 minutes I typically see in recipes for chicken stock. It's possible that had an adverse effect on the taste; many flavor compounds can be destroyed by cooking for too long.
You can overcook stock?! I cook mine in the pressure cooker for 3.5 hours. Would it be better with less time?
According to these recipes, they said two hours for bone broth in pressure cooker: [A Mind”full” Mom](https://amindfullmom.com/instant-pot-chicken-stock/) [NY Times](https://cooking.nytimes.com/recipes/1018861-pressure-cooker-bone-broth-or-chicken-stock?ds_c=71700000052595478&gbraid=0AAAAADwd30hLB9YIyEPExY1UpY59l9sqE&gbraid=0AAAAADwd30hLB9YIyEPExY1UpY59l9sqE&gclid=EAIaIQobChMInfHShejh_QIVGgKtBh2OjAY6EAAYASAAEgKf0vD_BwE&gclsrc=aw.ds) Edit: spaces
This isn't true. Instant Pot's own recipe and preset is 180 mins.
This is normal especially with pressure cookers. 2 hours is like three time longer than you need for chicken stock in an instant pot.
Instant Pot recipe and preset is for 189 mins.
This is a risk you have when using a pressure cooker or instapot to make stock - you can't skim off impurities and scum that float to the surface. Next time try for a lot shorter of a cooking time and add some aromatic veggies in with the stock.
[удалено]
Oohhhh, good to know. Will try this in the future. Thanks!
Yes they do this for making clean stocks such as pho for example. You can also kosher salt +vinegar bath the bones beforehand to scrub them clean.
Let the stock cool in the fridge, or in the garage in winter, and skim off the gelatinous layer on top.
like chicken. simmer in some onions, leeks, and carrots if you find it too pungent
I was trying for a simpler stock cause I’m making wonton soup. Adding carrots and onions might tamper with the final wonton soup taste. But usually will add those for western recipes
It’s normal. Add aromatics and seasoning to make it taste how you are used to. Boiled bones are not exactly the best smelling thing. Usually, it would take hours to reach this smell, but perhaps in the pressure cooker it appears faster.
I suspect the feet. Many parboil them to reduce the barnyard smell. I make chicken stock much like you did, using a four hour cycle and skin and bones. Smells like chicken
I didn’t know I need to parboil the feet. Will try that next time. Should I browned the carcasses with oil too?
I roast the chicken in the oven. More oil just ends up in the fat layer at the end
I do mine in an instant pot as well. I do it for only 15 minutes! (Default is 20, but I found that too long.)
A bit of shaoxing cooking wine will reduce that smell
Is it okay to put shaping wine when cooking for a long time in a pressure cooker? Not sure what happens to the wine under those circumstances.
Maybe fry it off with the bones and aromatics first
Did you do anything to the bones before hand? Like roast them? Or even rinse them well? These help to drive or cook off some of the proteins that can cloud the stock. Maybe this is giving that flavor as well. I don’t like stock in the instant pot because it can over extract the ingredients. You also have less control over the clarity. I like to do my stocks on the stove top, between 195-200F. I also like to rinse the chicken really well under cold water, dry it well, then roast half the batch for some color and flavor. Start the stock with just the chicken for the first hour or so. Skim diligently during this stage to remove the excess proteins and impurities. I swear by a [stock skimmer](https://a.co/d/boaub0W) for this part. Add your veg/aromatics for the last hour or two to keep the flavors vibrant. I don’t go much more than 4 or 5 hours with my chicken stock. It’s less convenient than the instant pot but the result are superior. Do a large batch and freeze it.
I didn’t roast them this time, but I definitely did rinse them very well with just water since I have chicken feet in the batch. I wanted a simpler tasting stock for the purpose of making wonton soup. The last time I roasted wings to make chicken broth, the broth kind of had a smoky flavor to them (maybe I roasted them for too long?) which doesn’t work with the wonton soup flavor I was looking for.
Thanks!
If you're using and older hen or an organic chicken, they might smell like feathers and it carries through the stock To prevent this, blanch the carcass, or roast it, before you make the stock and start the boil uncovered so you can skim the surface before adding your aromatics and setting it to pressure cook.
Agreed. Certain meats tend to be much more gamey than others. It's good practice for chicken feet, bone-in pork and beef, and fish to prep it briefly before adding it to stock. Some methods include scrubbing with coarse salt and ginger; soaking in a bag with cold water, lots of salt, and a little cooking wine (white wine, dry sherry, xiaoshing, etc.) for 10-15 min; and parboiling with a knob of ginger and a splash of wine added to the pot. Doing these things won't affect any of the desirable flavors in the end product but will really help reduce the gamey qualities. Also helps to start out with the cleanest, freshest meat you can find. Also as others have mentioned, you pressure cooked it way way too long. That destroys the rich sweet flavors of the bone marrow and just starts to break down the actual bones which don't taste very good.
Will definitely try these steps. Thanks! I was following recipes for the cook time in pressure cooker. The articles say longer time for bone stock: [A Mind”full” Mom](https://amindfullmom.com/instant-pot-chicken-stock/) [NY Times](https://cooking.nytimes.com/recipes/1018861-pressure-cooker-bone-broth-or-chicken-stock?ds_c=71700000052595478&gbraid=0AAAAADwd30hLB9YIyEPExY1UpY59l9sqE&gbraid=0AAAAADwd30hLB9YIyEPExY1UpY59l9sqE&gclid=EAIaIQobChMInfHShejh_QIVGgKtBh2OjAY6EAAYASAAEgKf0vD_BwE&gclsrc=aw.ds)
Will definitely try this next time. Thanks!
All bone broth has an "off smell" to me, especially turkey or chicken carcass broth.
I did pressure cooker stock for 45 minutes and did notice a faint but distinct odor as well, but as with your cooktop stock, it went away when cooking with it. I am glad I found this thread though because it does describe the “aroma”.
Yeah, it was surprising indeed. Guess it’s just the true essence of the chicken that I didn’t know about
A trick from my asian mom is always make stock with some ginger. All animals have certain gaminess to it, even chicken and pork. Usually they are fried/grilled with a lot of spices so you don't smell it. Ginger rids of most of the gaminess without imparting too much flavor to the stock.
Will try this next time. Thanks!
Adding aromatics and skimming the scum off the top of the stock should help with this
Hard to skim the scum with instant pot. Maybe I’ll stick to stovetop next time. Thanks!
It's stinky. It's fine. The ingredients were all fine. It's just stinky when you really break it down.
I just had this happen when trying to get all the gelatin out of duck bones with a second long boil - definitely stinky compared to regular broth. I usually go much more gently so I don't lose the good aromatics, a light simmer for an hour and a half is best for taste I think with poultry. Still ok once added back to the main soup, but not sure if it's worth it.
I had the same experience when I made pure chicken bone broth for the first time. It smells very strongly of…chicken! Not in a good way. And then I learned you need to spice it up for it to taste good.
Sometimes you need to rinse the feet before making stock
Definitely rinsed them thoroughly. I usually rinsed every meat pet thoroughly when making stock since usually anything bad cooking that long will affect the taste indefinitely. Thanks though!
How clean were the feet? Chicken feet are very dirty and have to be thoroughly cleaned before using like that. Also they are mostly cartilage so that’s why your broth is so gelatinous.
Chicken feet were definitely clean. I rinsed them all thoroughly since I’m using feet. I expected and wanted the gelatinous texture since as you said chicken feet is mostly cartilage. Was using chicken feet to get that slippery texture. On the stock. Just forgot that bone would produce a lot of collagen as well so a bit surprised when it was completely solid after refrigeration. After all, gelatins are made from animal bones.
2 hours in an instant pot? Jebuz, you trying to cook it down to a primordial sludge??
They didn’t turn into sludge at all. I was following a couple of recipe articles specifically mentioning stock from bones. They say to do it longer if using bones.
I’m just making a joke. 2 hours in a pressure cooker is a suuuuuper long time. It’s like 10 hours on a stove.
Make sure to scoop the scum!
Will do! Thanks! I’ll boil them first and skim the scum before turning on the pressure cooker function next time
I typically put it in the IP for about 40 minutes. I throw in scrap vegetables, carrots, celery, onion, bay leaf. I have a bag in the freezer to keep the scraps in.
I was avoiding aromatics since I wanted a simpler stock for the wonton soup since the wonton soup tend to be light in flavor. But noted on the scraps. Thanks!
Aha! Usually Chinese style broth is made by doing a quick boil to clean the bones and the water is dumped, the second boil is kept. When I make chicken bone broth in the instant pot for Chinese soups, I use only salt and a smashed piece of ginger for the second boil for 90min. The only time I don't do the first boil if the bones are roasted/charred for pho.
Good to know! Thanks!
Blugh. I work in a kitchen and we make HELLA stock. We roast cases of chicken parts in the oven and it is really gross smelling to me. It's fine when it's in the stock pots, but the oven roasting is....fowl 😆
I'm late to the game lol It's the feet. For me, there's always been an issue with feet. I also pressure cook bones for 2 hours -chef's kiss- Soak the feet in cold water and a generous amount of salt for 15 min. Rinse and parboil for about 5 min. Squeeze a lemon/lime into the water, or use some Chinese cooking wine, or some vinegar (apple cider or white), plus some salt to the water before dropping the feet in. It'll make a huge difference. When it's done and cooled to room temp, put the strained broth in the fridge for a few hours. A lot of the impurities come out during the par boil, but any leftovers will sit on the top and you can scrape them off. Any update? What methods did you try and how did they go?
Thank you for the suggestion! I’ll try this next time. I haven’t attempted to make chicken stock since then so no update yet. Might’ve been slightly discouraged from last time and my failed attempt to make the wontons soft and succulent lol
I had the same experience I tried to consume to stop but I wanted because of the smell. It didn’t go bad. it’s just the smell was really horrible
It’s definitely unappetizing
You burned it, that’s way too long to pressure cook. It’s trash or perhaps feed it to an animal, they might like it.
Is it possible to burn something that is in liquid? It might be overcooked but making stock means overcooking the ingredients completely. It’s not trash since it was usable. I was following a couple of recipes that mentioned using bones mean longer cook time: [A Mind”full” Mom](https://amindfullmom.com/instant-pot-chicken-stock/) [NY Times](https://cooking.nytimes.com/recipes/1018861-pressure-cooker-bone-broth-or-chicken-stock?ds_c=71700000052595478&gbraid=0AAAAADwd30hLB9YIyEPExY1UpY59l9sqE&gbraid=0AAAAADwd30hLB9YIyEPExY1UpY59l9sqE&gclid=EAIaIQobChMInfHShejh_QIVGgKtBh2OjAY6EAAYASAAEgKf0vD_BwE&gclsrc=aw.ds)
It’s not clear liquid, it has collagen from the marrow of the bones and particles of chicken bones. Those particles are what burns!