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Heston Blumenthal's chicken broth recipe. Light chicken broth

Heston Blumenthal's chicken broth recipe. Light chicken broth

This is the most delicious of all broths, of all existing broths! And how many sauces, cereals, vegetables and a variety of dishes can be prepared using it...

So, chicken broth according to the method of Heston Blumenthal - a gifted chef, one of the few holders of three Michelin stars in the UK and apologists for the scientific approach to cooking.
Ingredients:
chicken wings (I had ½ kg),
skimmed milk powder (2-3 tbsp.),
1 carrot,
2 onions and water.
Heston also recommends adding fresh mushrooms, but I didn't.
Everything ingenious is simple - we take chicken wings, they are cheap and have a lot of gelatin. Roll them thoroughly in dry milk - this is necessary to reveal the taste of the chicken as a result of the Maillard reaction (when baked, the proteins react with sugar, forming an aromatic crispy crust). By adding milk powder, we increase the amount of protein and sugar, and in skim milk powder they are 36 and 52%, respectively.


Now put the wings in the oven at 200C until they turn golden. It took about 30 minutes to get these tanned guys:


For further cooking, it is better to use a pressure cooker, but I don’t have one, so I started cooking in a heavy saucepan with a thick bottom and a tight lid. Transfer the wings, add carrots and onions. Heston also recommends mushrooms, but I didn’t...


Fill with cold (!) water. Next, Heston recommends splashing some water into the container where the chicken was baked, using a spatula to scoop up all the burnt bits, let it boil and add it all to the pan. If you have a pressure cooker, the cooking time is 2 hours. I cooked it for just under 5 hours on low heat - I just folded everything in, poured it in, covered it with a heavy lid and forgot it for five hours! Then I cooled it, carefully strained it, and here it is - a brilliant broth with the concentrated taste of real fried chicken! And note that I didn’t use a drop of oil:

I immediately poured part of the broth into small containers, into ice trays and froze, but I put this ½ liter jar in the refrigerator. This amount was enough for two 3-liter pans of aromatic soup!!! By the way, after standing in the refrigerator, the broth gelled perfectly:


P.S. Chicken breast bones with minimal meat residue on them also perform very well using this technique.
Bon Appetit everyone!

Hi all! Ciao a tutti!

I want to tell you about another experiment, the result of which shocked me! This time I made chicken broth according to Heston Blumenthal's method (Heston Blumenthal). Many here are familiar with the work of this gifted chef, one of the few holders of three Michelin stars in the UK and apologists for the scientific approach to cooking. I love his smart and interesting recipes too, like his super flavorful, rich chicken broth. I would like to note right away that the “genius” of this broth is not my merit, I just used all of Heston’s secrets.

So we will need: chicken wings (I had ½ kg), skimmed milk powder (2-3 tbsp), 1 carrot, 2 onions and water. Heston also recommends adding fresh mushrooms, but I didn't.

Everything ingenious is simple - we take chicken wings, they are cheap and have a lot of gelatin. Roll them thoroughly in dry milk - this is necessary to reveal the taste of the chicken as a result of the Maillard reaction (when baked, the proteins react with sugar, forming an aromatic crispy crust). By adding milk powder, we increase the amount of protein and sugar, and in skim milk powder they are 36 and 52%, respectively.

Now put the wings in the oven at 200C until they turn golden. It took me about 30 minutes to get these tanned guys:

For further cooking, it is better to use a pressure cooker, but I don’t have one, so I started cooking in a heavy saucepan with a thick bottom and a tight lid. Transfer the wings, add carrots and onions. Heston also recommends mushrooms, but I didn’t...

Fill with cold (!) water. Next, Heston recommends splashing some water into the container where the chicken was baked, using a spatula to scoop up all the burnt bits, let it boil and add it all to the pan. If you have a pressure cooker, the cooking time is 2 hours. I cooked it for just under 5 hours on low heat - I just folded everything in, poured it in, covered it with a heavy lid and forgot it for five hours! Then I cooled it, carefully strained it, and here it is - a brilliant broth with the concentrated taste of real fried chicken! And note that I didn’t use a drop of oil:

I immediately poured part of the broth into small containers, into ice trays and froze, but I put this ½ liter jar in the refrigerator. This amount was enough for two 3-liter pans of aromatic soup!!! By the way, after standing in the refrigerator, the broth gelled perfectly:

I don’t think there’s any need to tell you what else such a strong broth could be useful for. How many sauces, cereals, vegetables and a wide variety of dishes can be prepared using it.

This is the most delicious broth I've ever had, and I'm a big fan of broths! I highly recommend making it for you too!

P.S. Chicken breast bones with minimal meat residue on them also perform very well using this technique. I somehow had about 15 of them in my freezer, and I made this Heston broth from them - everything turned out and no worse, even without the skin. It even seemed to me that the gelability of the breast bones was even higher, a paradox.

Bon Appetit everyone! Buon appetito a tutti!

________________________________________ _______________



Today, or rather yesterday, I was honored to cook Heston’s chicken for our Blumenthal! I was very alarmed that everyone who cooked it was simply stunned and, roughly speaking, even refused to eat chicken prepared in the traditional way in the future. The point of Blumenthal's method is that the chicken is cooked at a low temperature and the main factor in readiness is not the golden brown crust after 2 hours in the oven, but determining the readiness of the meat by the internal temperature. Soaking in a saline solution for 12 hours also clearly affects the juiciness of meat. Overall, I’m very pleased with the result, and yes, the “standard” chicken is now completely UG.
Blumenthal's recipe.
Soak the chicken in saline solution for 12 hours. Take 60g of salt per 1 liter of water, the solution should cover the chicken completely.
After salting, dry the chicken with a towel, rub with butter, (next time I’ll use one flavored with herbs) put a whole lemon inside, first prick it with a knife. And put in the oven at 90 degrees.



Cook until the temperature of the meat in its thickest part is 75 degrees. (it took me 2 hours) according to the recipe 1.5 hours.
After this, remove from the oven and let rest for 45 minutes.



(The recipe is very precise, because during the rest the temperature in the middle of the meat dropped to 40 degrees, after giving the crust, the temperature inside again rose to 75 degrees:) After 45 minutes, return the chicken to the oven preheated to maximum, after brushing with the juice that has been released. And bring it to a golden brown crust; it took me 11 minutes at 270 degrees and 4 minutes under the salamander. Next time I will wait until it browns without the salamander, because the thigh joints are not completely cooked through.
I advise everyone to try the recipe. The cunning Blumenthal knows this!

Chicken broth is used in many dishes. Transparent, light or dark, rich broth can act as an independent dish if cooked correctly.

Every chef has his own secret to making delicious chicken broth. Today we will tell you how some popular chefs prepare broth, and what you need to know to make it not just tasty, but perfect.

Julia Child's Chicken Soup

Julia Child was an American chef who was simply crazy about French cuisine. She wrote several books about cooking and became a popular American cooking show host.

And she prepared chicken broth very simply: you need to chop the chicken into small pieces, and also chop the vegetables - onions and carrots. Place them in a saucepan, add butter, bay leaf, fresh parsley and thyme. Pour in cold water so that it covers the chicken by a centimeter and a half. Cook for about an hour and a half over low heat, skimming off the foam from time to time. Then strain the broth, add salt and pepper.

Jamie Oliver's Chicken Soup

We love Jamie for the simplicity of his recipes. For example, for his chicken broth recipe, you can use a soup set that contains more bones than meat.

To make Jamie Oliver's broth recipe, you need to add garlic, coarsely chopped onion, celery, leeks, carrots, peppercorns, bay leaves, rosemary, thyme, parsley and chicken bones into a saucepan. Pour in cold water and bring to a boil, skimming off the foam. As soon as the water boils, make the fire very low and cook the broth for 3-4 hours, skimming the foam from time to time. Season the finished broth with salt and pepper to taste.

Gordon Ramsay's Chicken Soup

Gordon Ramsay is the most eccentric chef, known for his explosive temper, which he demonstrates in the show Hell's Kitchen. His chicken broth recipe differs from the above in that you need to fry it first.

In a large saucepan, sauté the garlic, onion, carrots, celery, leek, thyme and bay leaf in olive oil. Then you need to add tomato puree and simmer for another minute. Only then put the chicken in the pan and fill it with cold water so that it covers the chicken by two centimeters. Season immediately with salt and pepper. After the broth boils, remove the foam from it and cook for an hour over low heat (for soup chickens, of course, the time will be longer: one and a half to two hours). Then remove the chicken and strain the broth.

Chicken Soup by Heston Blumenthal

Heston Blumenthal is very fond of the scientific approach to cooking. He is one of the adherents of molecular gastronomy and often scientifically explains his recipes, which are quite unusual, I must say. So the chicken broth according to his recipe will turn out completely different than usual - it’s worth making it at least once, just to try it.

For this broth you will need chicken wings and skim milk powder, weird, right? The wings need to be rolled in milk and... baked in the oven until golden brown. Heston further recommends using a pressure cooker, but if you don’t have one, no problem—a heavy-bottomed saucepan will do. You need to put fried wings, carrots, onions, mushrooms in it and fill it all with cold water. Now let's set it to boil - for a pressure cooker it will take two hours, but for a saucepan the time increases: this broth is cooked on the lowest heat for 4-5 hours! Then the broth needs to be cooled and strained. It will have a dark color and a fried chicken flavor - delicious!

Chef Yuri Bashmakov shared them in his interview with Gastronom magazine.

  • To make chicken broth tasty, it is better to use soup chicken rather than broiler chicken. This is a laying hen aged 2 years and above, it is tougher but more flavorful. And the broth will be richer and richer. This chicken takes at least an hour and a half to cook.
  • It is necessary to remove the entrails from the chicken, otherwise the broth will be cloudy. Excess fat also needs to be removed.
  • To make the broth a beautiful color, you can lightly fry the vegetables over the fire - carrots, champignons, onions. The main thing is not to burn them, otherwise the broth will be bitter and cloudy.
  • Dill and parsley go best with chicken broth. From spices, you can add whatever you like - bay leaf, pepper, thyme. But it is better to avoid cloves and allspice.
  • You don’t have to remove the foam! The main thing is to make sure that the broth does not boil too much, cook it over low heat. The foam contains all the nutrients - then, when you strain the broth, the foam will go away, but they will remain.
  • To get tasty chicken meat, you can add salt to the broth at the end. And for a tasty broth, you need to add salt at the beginning (as in the recipe from Gordon Ramsay).
  • The broth can be frozen in portions: in the freezer it will be stored for up to 5 months, while in the refrigerator - only 5 days.

It helps to achieve the desired taste and aroma of ordinary dishes using interesting techniques of chemistry and physics.

Chicken is Britain's favorite bird, and famous molecular scientist Blumenthal shows you how to cook chicken to its fullest in one of his Cooking Like Heston videos.

He challenges traditional techniques and achieves excellent results, which he had to achieve experimentally over many years of his life.

So why should you watch this video? In him:

  • amazing recipe for chicken in the oven and more complex dishes
  • all chicken cooking secrets
  • how to cut a whole chicken
  • what parts of chicken go into different dishes
  • how to get a delicious broth that tastes like fried chicken and a clear consommé
  • making the famous English chicken pie with pork and leeks
  • how to enhance the taste of food using third-party aromas caused by

If you're tired of pulling a tortured, cremated chicken with dried out, crumbling meat out of the oven, then here it is, the signature recipe for cooking chicken in the oven from Heston Blumenthal.

Secret 1 - uniform baking

First you need to untie the legs, although in Russia whole chickens in a bag are not packaged this way. Therefore, you simply do not need to tie them, fearing that the chicken will lose its shape when frying. Otherwise, the heat will not envelop the entire chicken carcass, and some places will not be baked.

Secret 2 - increase the moisture content of the meat

To do this, you need to immerse the whole chicken overnight in a saline solution - 60 g per liter. If you add more, the salt will dry out the meat. The salt water changes the protein slightly, and the chicken retains more moisture in the oven, making it extra juicy. Keep in the refrigerator.

Secret 3 - baking temperature

Before baking, put thyme herb and a whole lemon inside, rub the chicken skin with softened butter, sparingly.

Bake a medium-sized chicken at 90 degrees for 1.5 hours. To determine doneness, use a temperature probe or simply a meat thermometer, which must be inserted into the thick part of the breast. The optimal option is 75 degrees.

In a very hot oven, the meat shrinks and literally squeezes out all the juices. And at a lower temperature, the chicken is perfectly baked and remains tender and juicy.

The aroma of fried chicken won't fill your kitchen. But, according to Heston, this is even good, because the smell is a lost taste.

To tenderize the chicken and retain all of its fantastic juiciness, let it rest for 45 minutes out of the oven. Don't worry about it getting cold!

And to get an appetizing crispy crust, you need to preheat the oven to maximum temperature, for example, 260 degrees. And put the chicken back, after brushing with melted butter, for 10 minutes.

Next in the video: preparing chicken broth with milk powder, crystal-clear restaurant consommé with jasmine flowers, tender chicken pie in sauce and many secrets of preparing chicken dishes at home.

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