Yesterday I used Heston Blumenthal's recipe for "Brown Chicken Stock", using the thighs and carcasses left over from boning out the breasts and removing the wings and legs from two 4-lb. chickens. I also did a pot of beef stock from 5 lbs. of meaty beef neck bones, my first time using these. ($1.39/lb. vs. $5.59/lb. for oxtail made the decision which to use for me.)
Even though I don't have a pressure cooker, just doing it the old-fashioned way with a stovetop simmer produced a dark, flavorful stock. I think one of the greatest benefits of using the milk powder to assist with browning is that with this method there's not a single bit of scum to skim off the surface. Literally brown the veg in the stockpot, add the oven-roasted meat, cover with boiling water, establish a simmer, then cover and walk away. I used the same recipe a couple of weeks ago on 6 lbs. of duck wings with great results, plus the bonus of a 1/2 cup of duck fat to use for a future confit.
I did make a schoolboy error using the beef. I didn't think about that they have almost no fat to them at all, so I had to pull the pan at 40 minutes instead of an hour, as some of the overspray of milk powder was about to burn onto the pan. In the end, it worked out okay, and I've a lovely batch of beef stock to work with now too.
Now I want to try Heston's recipe for consommé, and have the chicken stock frozen in 3 cup blocks in Rubbermaid containers (even though he recommends freezing in ice cube trays, frozen stock is frozen stock, eh?):
It would be great to have single portions of crystal clear consommé in the freezer at the ready when I want to make some wonton soup, etc.
Has anyone here used Heston's recipes for broth or consommé? I did a search of the boards, but Heston seems to get little play on Chow. My biggest question is in regards to yield. I'm willing to invest in the experiment, but I'd rather not have half of the concoction held back in the cheesecloth.
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