PRESSURE COOKER - BROWN CHICKEN STOCK
This brown chicken stock can be easily be recreated at home and has several merits; it is relatively cheap, the yield is high and the stock is well flavoured with good colour and by using a pressure cooker, it will not take up hours of your time. Of course this recipe is not as easy as dissolving a stock cube in water, but the results are not comparable and are well worth the effort. It is the simplest way I know to add that touch of magic to your sauces.
Special equipment: Raymond Blanc Pressure Cooker.
Cooking time: 1.5hrs
Pressure cooker setting: 2
|2kg||Chicken wings, chopped into 3 pieces|
|100g||Vegetable oil or duck fat for extra flavour|
|100g||Spanish onion, chopped 1cm|
|50g||Carrot, chopped 1cm|
|25g||Celery, chopped 1cm|
|3 cloves||Garlic, crushed, skin on|
|125g||Field mushrooms, sliced 5mm|
|2g||Cornflour diluted in 10ml of water|
Preheat your oven to 220C.
Place the chopped chicken wings onto 2 oven trays, pour over the oil and stir the bones with a wooden spoon so they are evenly coated.
Roast in the oven for 20 mins, stir the meat with a wooden spoon and continue to roast for a further 20 minutes, stir once again and cook for a final 10 minutes until you have an even golden brown colour all over. While the chicken wings are still hot, drain off all the fat and reserve 50 ml for cooking the vegetables.
With a slotted spoon, transfer the browned bones into a large tray. On a medium heat, deglaze the roasting trays with a little of the cold water, scrape all the meat sediments which have gathered at the bottom of the tray with a wooden spoon, add this to the pressure cooker. This will provide again more flavour and colour to your stock.
In a separate large sauté pan on a high heat, caramelise the onion, carrot, celery and garlic in the 50ml of fat for 3 minutes until golden but not burnt. Add the sliced mushrooms and cook for 2 minutes until they have softened. Place all the ingredients into the pressure cooker and top with the chicken wings and remaining cold water.
Cover with the lid and place on a high heat on pressure setting 2.
Once the steam begins to come out of the pressure valve, turn the hob down to its lowest setting and set your timer for 60 mins. After this time, remove from the heat and turn the valve to the release setting, wait for all the steam to die down before you remove the lid.
Strain the stock and reserve.
Recipe © Raymond Blanc 2011.
Photograph © David Griffin 2014.