I've been reading Michael Ruhlman's "The Making of a Chef", and while I don't think I'll be making veal stock any time soon, it has got me thinking about chicken stock, which I WILL be making soon (mainly from carcasses I've harvested from previously roasted chickens).
I find myself confused about blanching bones vs. roasting bones vs. browning bones in the pan, as well as optimal heat level for browning mirepoix (in the book one of the instructors insists that the mirepoix -- for brown stock, in this case -- be roasted in the oven at relatively low heat, which is a new idea to me).
Wondering how these various methods affect final product differently (and what applies to raw vs. previously roasted bones) and which is best for a home cook trying for a good-quality, all-purpose chicken stock.
Join the party—there'll be cake.
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(Oh, and $10 off your order of $50 or more in the Food52 Shop, too.)