Chicken Broth Is Better on the Stove or Pressure Cooker Than in a Multicooker
If you want the most flavorful and richest chicken broth you can make at home, use the stovetop or pressure cooker and save your slow cooker for something else.
This is J. Kenji Lopez Alt’s recommendation for serious dishes after testing three methods – evaluating the clarity and color of each broth, and a group of tasters evaluating each broth. The photo above, from left to right, shows the results of standard, multicooker and pressure cookers.
The broth in the multicooker is paler, thinner and less flavorful, and Kenji explains that the multicooker temperature is too low to efficiently extract all the aromas or convert the chicken collagen into texture-enhancing gelatin. It’s true that a slow cooker produces a cleaner broth that you don’t need to skim , but if you want the best flavor or consistency, try one of the other methods. (However, if you finely chop the chicken parts or add a little gelatin , you can improve the slow cook broth. We’ll need another test for that.)
Ask in a food lab: can broth be cooked in a pressure or multicooker? | Serious food