My Christmas supper after a great lunch was to take the roast duck carcass, and pork rack, 1/4 cup of cider vinegar (to get the Ca/Mg out), and boil for a few hours...beautiful bone stock, and I sipped a few cups for my 44th b'Day...
anyway, saw Heston cook chicken stock the other day. Chicken wings (full of joints and tendons), and he coated them with milk powder (proteins and animal sugars), then roasted them crisp, and made stock out of them in a pressure cooker.
Tried it the other day. Caramelisation came on quickly, and very evenly without burning/blackness, made the wings "quite" crispy.
Took them, cleavered them into 1/2-3/4" sections (lots of bone surface area), added 1/4 cup of cider vinegar, and water (a bit). Simmered over gas for a couple of hours. Turned gas off and let sit overnight. Another hour of simmering in the morning, and strained.
Awesome...the stock jellied beautifully, and tasted awesome.
Better half added veges and chicken meat for tonight's dinner.
Heston's science FTW !!!
anyway, saw Heston cook chicken stock the other day. Chicken wings (full of joints and tendons), and he coated them with milk powder (proteins and animal sugars), then roasted them crisp, and made stock out of them in a pressure cooker.
Tried it the other day. Caramelisation came on quickly, and very evenly without burning/blackness, made the wings "quite" crispy.
Took them, cleavered them into 1/2-3/4" sections (lots of bone surface area), added 1/4 cup of cider vinegar, and water (a bit). Simmered over gas for a couple of hours. Turned gas off and let sit overnight. Another hour of simmering in the morning, and strained.
Awesome...the stock jellied beautifully, and tasted awesome.
Better half added veges and chicken meat for tonight's dinner.
Heston's science FTW !!!