Hi Chef Jacob,
I have rethought my process for 90 minute @ 15 psi pressure cooked chicken stock using a quick release or natural release of pressure.
For most recipes, I use a quick release since clarity does not make a big difference in the recipe.
What got me to thinking about the subject was clarity of broth/gel such as a Consommé. In this process, I use a natural release of pressure in the pressure cooker and refrigeration.
In the refrigeration process, the fat floats to the top of the broth and solidifies, the gelatin sets up in the middle and the solids settle to the bottom of the pressure cooker. I have made some very clear gelatins with this method. No need to stain the solids.
So, I asked myself what is different in the two methods? In a quick release method, the material in the pressure cooker starts to reboil the liquid and emulsifies the fat into the broth. With the slow release method there is not any reboiling of the product in the broth.
I have 20 pounds of chicken to process into stock and canned meat so I will pay attention to details this time.