Michael Mina: The Cookbook: Trios and Classic Recipes by Michael Mina & JoAnn Cianciulli

Michael Mina: The Cookbook: Trios and Classic Recipes by Michael Mina & JoAnn Cianciulli

Author:Michael Mina & JoAnn Cianciulli [Mina, Michael]
Language: eng
Format: epub
ISBN: 9780316101943
Publisher: Little, Brown and Company
Published: 2010-01-29T23:00:00+00:00


SQUAB STOCK MASTER RECIPE

MAKES 2 QUARTS

1/4 CUP CANOLA OIL

4 SQUAB CARCASSES, RESERVED FROM 4 WHOLE SQUAB

8 SQUAB WINGS, RESERVED FROM 4 WHOLE SQUAB

4 CLOVES GARLIC, SMASHED

1 YELLOW ONION, CHOPPED

1 STALK CELERY, CHOPPED

1 CARROT, CHOPPED

4 SPRIGS FRESH THYME

4 SPRIGS FRESH FLAT-LEAF PARSLEY

1 BAY LEAF, PREFERABLY FRESH

1 TABLESPOON WHOLE BLACK PEPPERCORNS

1 CUP DRY WHITE WINE, SUCH AS SAUVIGNON BLANC

3 QUARTS CHICKEN STOCK (PAGE 222)

HEAT THE OIL in a stockpot over medium-high heat. Lay the squab carcasses and wings in the pot and sear, turning frequently, for 8 to 10 minutes, until well browned on all sides. Carefully pour off all but 2 tablespoons of the rendered fat. Add the garlic, onion, celery, carrot, thyme, parsley, bay leaf, and peppercorns. Cook, stirring often, until the vegetables have sweated their liquid and caramelized, about 15 minutes.

ADD THE WINE and stir to deglaze the pan, scraping up the brown bits from the bottom with a wooden spoon. Simmer until the wine has reduced, about 3 minutes. Add the Stock and simmer until all the flavors have come together and the stock has reduced and thickened, 30 to 40 minutes.

USING TONGS, REMOVE and discard the squab pieces. Pass the stock through a fine-mesh strainer into a clean container. You should have 2 quarts of fairly viscous squab stock.

USE AS DIRECTED in the recipe you are making.



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