Thursday, October 8, 2009

Chicken Stock

When making chicken stock most recipes are very forward about the flavor profile for ingredients in the stock, i.e. thyme, lots of bones, bay, peppercorns, long simmering times and small yield. In The French Laundry Cookbook you don't get that. You get a light stock, the bones are simmered with aromatics for only 45 minutes and there is a high yield because there is no final reduction. The stock is very clear (when done correctly) and has a light flavor. This was one of the easier stocks to make in the book because of the short cooking time and the prep. Just one problem that I see with people trying to make this stock is getting all the bones for it. It is 5 pounds of bones so unless people are breaking down their own chickens at home then I see this as being a hard recipe to make.




Music is Grandaddy: O.K. With My Decay

1 comment:

  1. Nice vid. I'm curious why you peel the vegetables for this stock? With onions in particular I love to incorporate as much of the skin as possible when making stock. Adds a nice dimension.

    Keep up the good work, Sean.

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