SCARLET CONSOMMÉ.. Finding the treasure & stock making.. part two.

So there YOU are, YOU had the chicken and it was delicious but YOU are wondering where the Scarlet Consommé is, aren't YOU? 

It is not good to put warm meat into a fridge, so SHE always leaves the covered pan on the work surface to cool over night and what did SHE find this morning when SHE went to make us our morning mug of LappySang?

There was the remains of the bird with a few potatoes and a red beet and the fat and juice from the bird had jellied. No one ever said OUR kitchen was hot! Remember, it is still pretty chilly here! 

SHE scrapped off the chicken fat and put into a dripping dish but what was this? For underneath the layer of fat was a thick layer of crimson chicken jelly!

Oh.. such excitement! SHE tore the remaining flesh off the carcass and bagged it up into the fridge.

The carcass went into a stockpot which already had last night's bones in it, SHE scrapped every last bit of crimson jelly into the pot. Plus the last beet and half filled the pot with fresh water.

Pot was put onto a rolling boil.. for at least three hours, if it is not boiled for a long time YOU will not get proper stock, bones need time to give up their secret goodness, which is their gelatine!

Much mumbly-mumbling over that pot was mumbled.. Until SHE announced that it was, in HER mind, ready. The level had shrunk considerably, what was left was much less than normal and it was very thick, glossy and very crimson.

SHE strained the liquid through a very fine sieve and set it to cool, then the dish was placed in the fridge. 

Doubtless a Michelin starred or suitably famous Chef somewhere in the world does produce this but SHE has never seen it on a menu or gazed at such a thing.

A dish of delicately flavoured, crimson chicken consommé.. a glorious sight to behold, that is for sure. And SHE gave YOU the recipe, gratis.. for free.. no fee at all..

People ask HER why SHE gives away HER knowledge and tricks 
for free, people have even been known to try and take advantage of HER. SHE's not stupid.. just try and get HER to do something SHE does not want to do.. oh ho.. fat chance.. good luck! 

SHE smiles sweetly, says "no, that does not fit with MY plans".

To make regular Stock of any kind.. take bones and bring to the boil, skim off any froth, add a bouquet garni, pepper, NO salt and allow to boil for several hours. SHE is lucky that Dickinson's, HER Butchers always have trays of bones for a £1.00! 

Most weeks in YumYum HQ, YOU will find a HUGE stockpot on the go, SHE might take some to cook some Bulgar Wheat or rough Semolina if Dumplings are on the menu, it reduces until the boneshave released their treasure and the stock has a great taste. 

Always allow it to cool naturally, pour it into ice cubes and freeze, this way YOU always have it to hand for making, for a cup of stock with some rice noodles and maybe a sliced Spring Onion with a grating of fresh Ginger. 

Whatever YOU want to eat, is made easy to have something tasty and quick.. IF YOU have taken the trouble to make Home Made Stock.. try it and see.

GeeGee Parrot.

April 11, 2013.