Wed, Feb 6 • 1
On The Splendid Table (a public radio program that I listen to on podcast), their guest, Michael Ruhlman, suggests an unusual way of making chicken stock. He recommends putting the aromatic vegetables in only at the last hour. He says that by putting them in at the start, they overcook and fragment, clouding up the stock. But, more importantly, after all that time, they’ll soak up too much of the precious liquid. Makes sense to me. I’ll have to try it next time.
Here’s a link to The Splendid Table’s website where they have his recipe for veal stock — a magical elixir that he claims will allow an ordinary cook to be an extraordinary one.
The Elements of Cooking: Translating the Chef’s Craft for Every Kitchen by Michael Ruhlman.
Mon, Dec 24 • 0
When making chicken stock, using raw chicken will give you “white” chicken stock, while using a roasted bird will give you “brown” chicken stock.
According to Escoffier, white stock is used for the base of white sauces. Brown stock should be the color of “fine burnt amber” and used for the base of soups and thickened gravies, and for meat glazes after it’s been reduced. He also suggests using it to moisten meat for braising.
In both cases, he suggests breaking the bones, and that if you want the stock to be gelatinous, you need to simmer the stock for at least 8 hours.
His recipes (below the break) aren’t limited to just chicken meat, either, and they’re naturally more involved than almost any other recipe for chicken stock that I’ve ever come across.