Well, that works. :) The yellow is from the carrot. You can also get it from the skin of Spanish onions.

I think if you didn't have trimmings you could just throw some meat and veg in the pressure cooker for the hour and have stock without cutting any smaller than hefty chunks. Probably need the processing for 15 min. Tradeoff between cutting and cooking? I'd take the cooking.

When I roast a chicken on a veg bed, I save the liquid which has left the vegetables, which makes for a highly seasoned bit of concentrated stock with a high gel factor.

Please report on your further experiments.

This is how I get chicken stock done fastest:

1. Use hot water from faucet, use a separate pot to bring the hot water to boil.

2. Put PC with a couple spoons of water on stove to preheat PC to boiling.

3. While that is being done, microwave all ingredients.

4. Then combine everything into PC. By that time the PC will come to pressure immediately.

For me, which I don't recommend to others. I modified my PC to higher pressure to go higher temperature. Even bones get to be very soft in my PC.

dcarch

When I make chicken stock, I don't count the hours spent at a very low simmer as "time spent". So.. I just toss chicken skin, bones, wing tips back bones, into a pot cover with water, whack an onion in quarters, break the leafy tops off of a head of celery, toss in a washed but not peeled carrot, parsley if I have it and a lemon peel from the freezer ( I freeze and save them for things like this). Time spent maybe 5 minutes....because it's as easy to toss stuff into the pot as into the garbage.
Then arfer it's simmered about 8 hours...with about 30 seconds here and there and adding more water if needed...I need to spend about 15 minutes straining it out.

I also cook the heck out of it, so mine is definitely not fast, but it's dead simple & very flavorful - raw chicken bones, skin, wing tips & fresh bay leaves, covered w/ water & simmered until it turns white & bones are soft, topping off w/ more water when it gets low.

I guess I just don't feel any need for it to be fast = J

I prefer the flavor and color of chicken and bones roasted first.

The quickest broth is to let Swanson do it.

I think of fast cooking as something one does when one is out of whatever, has sufficient ingredients, but no time to start a project. :) I make chicken stock 8-12 quarts at a time and freeze it in usable chunks so I don't have to take a hacksaw to it, the way my father does. Once in awhile, however, I mistake something in the freezer for more stock (or spaghetti sauce or whatever, without looking at the label) and get stuck in a pinch. :) I could be more organized and keep a checklist, but since it doesn't happen often, I don't.

"The goal is a reasonable chicken stock, entirely from scratch - chicken veg & water only, no boullion, no mix - as fast as possible.----"

15 minutes is possible. In addition to my method above, use more ingredients than normal, (twice the chicken, add turkey neck, chicken hearts, etc. if you are in the store) Use very little water. In 15 minutes in the PC, you will have wonderful first batch broth ready. Then, use the leftover ingredients, add more water to make the second batch. Give it 45 minutes. You will get good broth, the second batch.

dcarch

If the people above who say PC mean "pressure cooker" then that's exactly what I wanted to say. Chicken broth is exactly the type of use for which a pressure cooker saves hours of stove time and steamed windows. I love it for that kind of thing.

It occurs to me that i could simply liquefy everything - meat, veg - in the Vitamix (5 min), dump into pressure cooker with water already boiled in the electric kettle, pressure cook (10 min), and see what this produces in total 15 min. Probably not a clear stock.

I agree with those who've said chicken stock is best when it is unrushed. This is just a curiosity project.

"---I agree with those who've said chicken stock is best when it is unrushed. This is just a curiosity project."

I think a fast stock has a fresher taste, a slow stock has a mellowed taste.

In China, some restaurants are famous that their stock that has been cooked non-stop for over a 100 years.

dcarch