I enjoy the deep rich flavor of a roast chicken. I appreciate the gelatinous mouth feel that a pork shank can add to a broth. I do not enjoy de-glazing roasting pans to capture the fond for making broths.
I coated chicken bones and pork shank with a mixture of sunflower seed oil and soy sauce and roasted them in a deep roasting pan for 2 hours. I added water and cooked the broth for 3 more hours. The result was a clean and rich broth that was made in one vessel.
Years Past
January 25, 2009
January 25, 2005
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