The food lab better home cooking through science ( PDFDrive ) 201
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make a large batch of stock), or find them in most
supermarketsatabargainrate.Butwingswilldojustfineif
youcan’tgetyourhandsoncarcasses.
Sowenowknowthatfortheoptimumbroth,weneedtwo
things: extraction of flavorful compounds from within
muscle fibers (as indicated by the broths produced from
chickenmeat)andtheextractionofgelatinfromconnective
tissuetoprovidebody.Thequestionis,isthereanywayto
speedthingsupabit?
Well, I knew that chicken muscles look like long, thin
tubes, and that extracting flavor from them is about slowly
cookingthemtoextracttheircontents,muchlikesqueezing
a toothpaste tube. The degree to which those tubes are
squeezed is dependent upon the temperature to which the
chickenisbrought,buttherateatwhichthoseflavorscome
out is also dependent upon the distance they have to travel
fromtheinteriorofthemusclestothestock.So,Iwondered,
wouldshorteningthelengthofthosetubeshastentheflavor
extractionprocess?
Icookedthreestockssidebysideusingchickencarcasses
chopped to different degrees and found that indeed itdoes
make a difference. Chopped carcasses gave up their flavor
far faster than whole carcasses, and throwing roughly
chopped chicken pieces into the food processor and finely
grindingthemworkedevenfaster,producingafull-flavored
broth in just about 45 minutes. It ain’t pretty, but hey, it
works!
Roughlychopped.
