It’s been more than 1 month since posted last time. As mentioned in the begging, yes I am lazy, can’t stick to anything ! After a couple of busy week for both of us this weekend was really relaxing nice and slow weekend. Specially when it comes with raining, it’s perfect to be home. So we decided to go up the market and cook something slowly then spend quiet night at home.
As beginning Roger started from preparing a soup stock. We bought whole fresh chicken and duck (with head on!!) from the market, probably it’s not easy to find whole chicken, specially duck in Japan, but if you try a local meat shop they should sell pork bones for stock or ask them to chop a whole lot. Of course I don’t know how to open a whole chicken or duck, but thank god! Yes! I have a professional chef at home who easily chops down them. So he took fillets, drum sticks and thighs off, then chopped rest of them for stock. Prepared duck same as chicken
Firstly fill up water in a big pot and add chunky chopped onion, leek, celery, carrot, skin-on ginger, skin-on garlic, bay leave, whole black paper, nutmeg and above chopped meat. Then put on the fire about for 3 or 4 hours. The most important points are 1) remove scum frequently and take all the fat away 2) Keep adding water when reduced.
After slow cooked, rest it for a while then strain it(Of course you can eat the vegetable and meant ! we ate with salt & pepper and olive oil, also used for demiglace sauce).
You will get a clean golden soup stock!
Chika
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