Indeed they are. The story gets into this a bit, but carrot peels will provided flavor and, assuming you scrubbed them before you peeled the carrots, also won't contribute any off flavors. Really the main reason to peel carrots at all is for uniformity, appearance, and because the peels can be a bit fibrous. Since the stock gets strained and you don't have to eat the peels, there's really no downside I know of to using them in this way.
I've never done a direct comparison but I know some people swear by pressure cooker stock. It would certainly decrease the cooking time. One downside though is that you'd only be able to make a limited volume, given that pressure cookers are typically pretty small, and that especially goes for the electric Instant Pot-like ones.
Are those carrot peels in your stock?
Indeed they are. The story gets into this a bit, but carrot peels will provided flavor and, assuming you scrubbed them before you peeled the carrots, also won't contribute any off flavors. Really the main reason to peel carrots at all is for uniformity, appearance, and because the peels can be a bit fibrous. Since the stock gets strained and you don't have to eat the peels, there's really no downside I know of to using them in this way.
It sounds delicious, thanks for all the ideas.
I'm glad that it's helpful, and thanks for reading!
Have you compared the flavor of chicken stock made in a pressure cooker/Instant Pot to that made this way? Thanks in advance.
I've never done a direct comparison but I know some people swear by pressure cooker stock. It would certainly decrease the cooking time. One downside though is that you'd only be able to make a limited volume, given that pressure cookers are typically pretty small, and that especially goes for the electric Instant Pot-like ones.