$6 Costco Rotisserie Chicken Stock in 60 Minutes | Michelin-Star Technique
Published on Jan 13, 2026
Discover how to make an incredible, rich roast chicken stock in under an hour using a simple Costco rotisserie chicken and a pressure cooker. This method, developed at the Michelin three-star Fat Duck restaurant, delivers flavor-packed stock quickly and affordably.
If you think making a rich, flavorful chicken stock means hours of slow simmering, think again. In the Youtube video "$6 Michelin Stock in 60 Minutes (Costco Hack)" by Chris Young, a former chef at the Michelin three-star Fat Duck restaurant, he shares a revolutionary method to make restaurant-quality roast chicken stock in just one hour — using a $5 Costco rotisserie chicken, simple aromatics, and a pressure cooker.
Chris breaks down the traditional French stock-making rules by shredding the meat off the carcass (because great stock should taste like meat, not just bones) and cooking it under pressure. This technique unlocks deep, meaty flavors quickly by increasing temperature and surface area, extracting what can take hours in a fraction of the time.
He also dives into the science behind stock making, using specialized multi-sensor thermometers to track flavor extraction and confirm that pressure cooking extracts more flavor in one hour than six hours of stovetop simmering. Plus, he shares tips on making consomme the Fast Duck way—creating a clear, pure liquid with a quick protein “raft” and a clever ice-filtering method inherited from a brainstorming session with culinary legends.
Whether you’re aiming to improve weeknight dinners or impress guests with your infused sauces and soups, this technique will change the way you think about stock forever.
Watch the full video on Chris Young’s channel for a masterclass in smart cooking shortcuts. Save this recipe into recipe app ClipDish and step up your kitchen game today!
$6 Michelin Stock in 60 Minutes (Costco Hack)
A quick and affordable method to make two quarts of roast chicken stock in under 60 minutes using a Costco rotisserie chicken and a pressure cooker, inspired by techniques developed at the three Michelin-starred Fat Duck restaurant.
Ingredients
- 1 rotisserie chicken (Costco, about $5)
- ½ onion
- ½ carrot
- 2 cloves of garlic
- 2 quarts water
- Chicken fat or neutral oil
Directions
- Peel and thinly slice half a carrot and half an onion. Smash two cloves of garlic. Heat chicken fat or neutral oil in the pot.
- Bring two quarts of water to a boil to save time.
- Add sliced carrot, onion, and smashed garlic to the hot oil. Cook until they sweat and develop a bit of color.
- Strip all the meat off the rotisserie chicken carcass and shred it finely to increase surface area for flavor extraction.
- Add the shredded chicken meat to the pot with the vegetables.
- Pour in the boiling water. Seal the pot with a lid and prepare to pressure cook.
- Bring the pressure cooker to pressure and cook for 40 to 60 minutes to extract rich flavors quickly.
- Allow the pressure to release slowly or let the pot cool naturally to prevent boiling that would cloud the stock.
- After pressure cooking, allow potent volatiles to dissipate for a minute. The stock will have a rich roast chicken flavor, perfect for pan sauces, soups, and risotto.
- Blend some raw chicken with a portion of the stock thoroughly to create a protein-rich mixture.
- Return the blended mixture to the stock and bring to high pressure. Then, turn off heat and let it cool naturally.
- Once cooled, strain the solid raft formed on top, squeezing gently to extract every drop of clarified consomme.
- Garnish with finely diced vegetables (brunoise) and serve for a crystal-clear and intense consommé.
- Pour the pressure-cooked stock into an ice tray and freeze completely.
- Place the frozen stock on a strainer in the refrigerator and let it slowly thaw. The clear liquid will drip through, leaving impurities behind.
- Collect the dripped, intensively flavored consommé. Add seasoning to taste and bottle for use.
Mise en Place
Stock Preparation
Pressure Cooking
Finishing and Serving
Optional Consommé Preparation
Optional Ice Filtration Technique
Why This Stock Is a Game Changer
- Time-Saving: Cuts traditional stock cooking time from hours to just 60 minutes.
- Budget-Friendly: Uses an affordable rotisserie chicken from Costco, costing around $6 total.
- Flavor-Forward: Heavy on meat, light on bones, resulting in a deeply caramelized and rich stock.
- Scientifically Proven: Extraction measured and optimized with advanced thermometry.
- Versatile: Perfect base for soups, risottos, sauces, or enjoy refined as a clear consommé.
Pro Tips from the Video
- Shred the chicken meat from the bones to increase the surface area for flavor extraction.
- Use a pressure cooker to boost temperature and speed without losing clarity.
- Release pressure slowly to avoid clouding the stock.
- For consommé, blend some raw meat into the stock to create a protein raft that traps impurities.
- Try the ice-filtering trick: freeze the stock in cubes, thaw slowly in the fridge on a strainer to naturally clarify it without losing flavor.
Chris Young’s innovative approach reminds us that great cooking is as much about thoughtful technique as it is about tradition—and your kitchen stock can be restaurant quality without the wait!
Watch the original video here:
$6 Michelin Stock in 60 Minutes (Costco Hack) by Chris Young
Video and recipe inspiration credited to Chris Young / Combustion Inc.
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