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Modernist Cuisine - White Chicken Stock

specialk22tt

In the recipe for white chicken stock (in a pressure cooker) according to the Modernist Cuisine book, it says to first combine the chicken bones/meat in cold water and bring to a boil to blanch them. Then, it says to discard the water and strain the chicken out. The reserved chicken is then added to NEW water along with the aromatics, etc.

So, my question is why do you discard the water that the chicken was blanched in? It seems like there would be some flavor compounds in there and none of the traditional stock recipes call for this.

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specialk22tt

I see. I didn't realize by blanching, it removes the 'scum' from the bones. Thanks for the info.

Brendan_Lee_56950

It's fairly common in asian cultures. The idea is to boil it hard to leech out the impurities and then dump it off and then proceed with fresh pristine bones.

DiggingDogFarm_65362

Can't answer for the MC folks, but I can say that the blanching is a fairly popular technique to get rid of much of the gunk that's normally skimmed off stock without practicing the technique.

I suppose you could aggressively filter the normally discarded water and put it to use, but I don't think there's much flavor loss at risk with such a brief procedure.

~Martin