Chicken Stock

Introduction:

This is one of the staple basics of cooking, especially for sauces and soups. I have played around with a number of variations of chicken stock, ranging from the lightly fragrant to the deeply intense. What I have personally settled on is a stock that meets somewhere in the middle. I will use this unreduced when I want to take advantage of the delicate flavours within the stock, for example in light soups and when used for poaching. Reduced, this stock has a richly deep flavour and ideal for rich sauces. One of the great flavour enhancers in this stock is to roast the chicken wings sprinkled with milk powder (this idea was inspired by Heston Blumenthal). The protein in milk powder (casein) seems to promote the browning, or Maillard reaction, of the chicken during the roasting process – the more browning the more intense the flavour.

 

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