What we’re going to do is cook a pair of pig shins low and slow in a flavoursome stock, then pull the meat off the bone to press it with mustard, butter and parsley and the gelatine residual in the hot meat will set the entire thing into a solid brick of deliciousness.
The Brown chicken stock recipe was originally Heston Blumenthal’s (How to cook like Heston) and I modified it to extract more minerals from the Chicken bones, and to have slightly fewer net carbs, without sacrificing any of the flavour. These stock cubes will reappear in many of our recipes when we need to add liquid to a pan, or […]