Anyone here make chicken essence?


A double boiler is different in that the steam that heats the top compartment does not contact the food. Basically you’re roasting it in a sealed compartment at around 212 degrees. A pressure cooker with the chicken in an inner bowl would steam it, but the results would probably be pretty similar.

What I mean by dry-steaming is I braise pork shoulder in the pressure cooker with nothing else but salt, no liquid beyond what it throws off itself. That would probably be a terrible way to cook chicken.


Ah! That makes a huge difference. I need to do this pronto.
I’m planning on making some ricotta gnocchi soon and I see no reason not to finish them in a chicken-essence-based sauce.


No, it would not.


Great, now we all have to do some crazy Kenji-type comparison cook-off.