Hack my chicken stock!
August 19, 2012 9:40 AM Subscribe
I want to make the best chicken stock/broth imaginable (and thereby, the best risotto). I have a pressure cooker, I have a recipe
to start with. Any other hacks to amp up the flavor?
posted by supercres to food & drink (16 answers total) 16 users marked this as a favorite
I'm starting out with Heston Blumenthal's "brown chicken stock" recipe after seeing the corresponding episode of his show. Basically, the "hack" there is to dust chicken wings with skim powdered milk (that's what "skimmed milk powder" means in the UK, right?) to boost the Maillard reaction, then roasting them. The roasted wings and sautéed veg go into a pressure cooker with a chicken carcass like normal.
But I know I've heard of more tricks for great chicken stock. I think one was to blanch the chicken first, then dump the water, which gets rid of the need to skim off gunk, apparently. But would I do that before or after roasting? Before, right?
I already plan in adding a turnip and a cheesecloth-wrapped bouquet garni to the recipe. Anything other tricks or ingredients for awesome stock? (I do want to keep it pretty simple- just "chickeny" instead of tasting like a million other things.)