Recipe for roasted chicken stock
Yes please… I love stock. Stock is brilliant in so many ways in my world. Firstly, it reduces food waste, and secondly, it’s excellent for adding more flavor and depth to everything from sauces, stews, and risotto. That’s why I make stock 1-2 times a month, but this recipe is new and definitely not an idea I can take credit for myself.
I love chicken, whether it’s roasted, boiled, has been in the wish well, or the magical water bath – it’s not the most important thing; chicken just has something special. Therefore, I often make stock from the chicken carcass and possibly the wings. When I saw one of my great idols, Heston Blumenthal, make a slightly different stock in a TV program, I had to try it, and I’m sharing the recipe with you here.
So, both a slightly different ingredient (milk powder) and equipment in the form of a pressure cooker are needed for this recipe.
I can already reveal that I will never make it any other way in the future.
Roasted Chicken Stock
Equipment
- Oven
- Ovenproof dish
- Sieve
- Cutting Board
- Chef'S Knife
- Pressure Cooker
- Pot
Ingredients
- 2 kg Chicken Wings
- 30 gram Skimmed Milk Powder
- 1 pcs. Carrots
- 2 pcs. Onion
- 1 pcs. Chicken Carcass from a cooked chicken
- 100 gram Mushroom can be omitted
Instructions
- The essential idea is to transfer the delightful roasted flavor from the chicken to the stock. Therefore, the key to success with this recipe is to get a lot of browning (Maillard reaction) before adding any liquid.
- Heston’s trick is to use milk powder (I used skimmed milk powder) and sprinkle it over the chicken wings before roasting them in the oven. The sugars and proteins in the milk powder intensify the process and give even more roasted flavor.
- Preheat the oven to 200 degrees Celsius (392 degrees Fahrenheit) (fan).
- Place the chicken wings in an ovenproof dish.
- Sift the milk powder over the wings (to avoid clumping), so it is evenly distributed over the top of the meat.
- Roast the wings until you have a nice browning. It took about 25-30 minutes in my oven.
- Cut the onion and carrot into smaller pieces and place them in your pressure cooker. Also, put your carcass in the pot.
- Take the wings out and put them in the pressure cooker.
- Pour 1 liter of boiling water into the ovenproof dish and scrape all the browned bits off the edges.
- Pour the liquid into the pressure cooker and top up with more water until it is almost full.
- Cook at maximum pressure for 2 hours.
- When the pressure cooker is done, release the pressure and remove the lid.
- Let it sit and rest for 1 hour.
- Now it’s a matter of getting all the liquid/contents out of the pressure cooker and through a cheesecloth/muslin, and the stock is ready.
- I typically do this by having a large sieve lined with a damp muslin cloth placed over a tall pot. Here it needs to “just” stand and strain, and this can easily take 30-60 minutes.
- Pour the stock into sterilized bottles (if storing in the fridge), or into containers/freezer bags of 1 liter or in ice cube trays if you are freezing it.