Thursday, May 08, 2008
skills...nunchuku skills, bow hunting skills, computer hacking skills
You gotta make stock. It's a skill and a very handy one at that. Roast a chicken for a sunday lunch? Make stock. Got some bones left over from a prime rib roast? Make stock. Overload of veggies from the garden? Make stock. You get the picture. Having great stocks at your disposal is one of the key ingredients for great cooking. It feels like we are always making stock at the restaurant and for good reason....we use a hell of a lot of stock. The video above details how we make our chicken stock, as this is the next video after breaking down the chicken. A common issue I hear from home cooks is 'what do I do with that huge pot of stock once it's made?' My suggestion is to reduce it down by half, chill it and pour it into plastic deli containers. Label and freeze. Then great stock for a soup or sauces is only minutes away in your home microwave. Honestly, stocks are the backbone for so many things and will take you one huge step toward really elevating your home cooked food. Oh yeah, I did say add the feet to the stock. If you your bird didn't come with the feet, see if you can get some from your butcher.(I said butcher, not the damn mega mart. They're not butchers. They're plastic cutters. Don't believe me? Next time you're in your local mega mart ask the guy behind the meat counter where a specific cut of meat came from...possible answers here would be Colorado, Iowa or I don't know. If they get past that question, ask them where the infraspinatus muscle is located. You gotta use your local butcher or they'll go away....then we're all screwed. Thanks.) Anyhow, add the feet. They add an amazing viscosity to your stock and once you try it, you'll be hooked. If you have to get feet from your butcher in volume, just break them up into small packages and freeze them. When you are doing stock, pull a package out of the freezer and pop it into the stock. Happy cooking!!!
Oh yeah....the infraspinatus muscle...Wanna know? It's more commonly referred to as the flat iron(once the shoulder tendon is taken out) Coming soon to an Applebee's near you..... Tyler Florence's (yes, I would LOVE to be pimped out as much as he is, but I'm not that cute) recipe for scattered, smothered and chunked flat iron steak!!!Whooppeeee. It is technically the top blade muscle taken off of the shoulder clod. Later.