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Blonde chicken stock - whole chicken/wings/what?

Martin_212020

With the Chefsteps recipe they use a whole chicken. I was just looking through Modernist Cuisine and an example blonde chicken stock for them uses chicken wings instead. What'd work best?

Also, they put the wings in water, bring to a boil, then strain and after that they ditch the water and put the wings and the rest of the ingredients in the pressure cooker. Why blanch the wings/have them in water and bring to the boil first? If using the Chefsteps method would it be improved if the bird was jointed and then treated the same way as the wings (put the chicken in water, bring to a boil, then discard that water)?

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Jesus_172512

I am not entirely sure if this process is made to lose all of the fat excess or protein excess, to make a blondier stock. Does the recipe call for vegetables in the first instance?

gabor.szeder

IIRC they wrote in the book that they preferred the flavor of the blanched stock.

gabor.szeder

In my experience blanching definitely doesn't remove all of the fat, there is usually still plenty left floating on top of the finished stock.

wolfiegirl

Chicken feet aka chicken paws.

Blonde stock or should I say blonde chicken jello. You won't be disappointed. By the way, no blanching. Just give the feet a quick rinse then into the stock pot with your aromatics and simmer away for as long a time as you can. I do all my stocks in my Sous Vide Supreme.....set the temp at 194, fill it up as far as I can with all the goodies and of course lots of water and let it get happy, unattended, for 24 plus hours. I've been doing it this way for a long time and I've never even considered making stock any other way.

tshewman

The theory behind the blanch is to remove impurities. The blanch/cook is not long enough to remove allot of fat. For a blonde stock which bones and cuts you use will determine the amount of gelatin in the stock and hence the consistency. add ground meat for flavor, use less wings and less feet and such for less gelatin. I often poach a stewing chicken (they tend to be tough and rubbery) for making my stocks that I cook my pastas in.

Jesus_172512

Hum but he means that they "repeat" the blanching process

gabor.szeder

No, I don't think he does, neither does MC.