This recipe, adapted from Nathan Myhrvold's multivolume "Modernist Cuisine: The Art and Science of Cooking," produces a clear, clean and flavorful stock in a fraction of the time required for traditional ones.
Provided by Michael Ruhlman
Time 2h
Yield Almost 4 cups
Number Of Ingredients 9
Steps:
- Put chopped wings in a pot and cover with about 4 cups cold water. Bring to a boil over high heat, then immediately turn off heat and drain chicken.
- Pour oil into a pressure cooker over medium heat. Add onions, carrots, leeks and garlic, and sauté until softened but not browned, about 5 minutes. Add blanched wings, ground chicken, parsley and peppercorns; cover with about 4 cups of cold water and seal pressure cooker. Set pressure gauge at 1 bar or 15 pounds per square inch, turn heat to high and when steam starts to escape, turn to low and cook for 1 1/2 hours. Let cool before removing lid. Strain through a fine sieve, discarding solids. Refrigerate and skim off any fat.
Nutrition Facts : @context http, Calories 61, UnsaturatedFat 3 grams, Carbohydrate 1 gram, Fat 4 grams, Fiber 0 grams, Protein 5 grams, SaturatedFat 1 gram, Sodium 23 milligrams, Sugar 0 grams, TransFat 0 grams
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