my advise for the broth/stock to come out clearer... be sure to
Dépouiller threw out the simmering process.
(To skim off the scum that accumulates at the top of a stock or sauce.)
As you reduce or simply simmer a stock the natural fats come out of the meat tissue/bones and accumulate on the surface. If these are not removed and you ever.. EVER, bring it back to a boil, they will re-distribute there selves back into the stock, and dirty the finished product in essense.
Think of it as a FINE Consommé for 10$+... its simply a meat broth, but how much $ that has gone into it by extracting the flavors of meat ( its all wasted away) for this flavor... 10$ isnt to much to ask for
All in all that recipe looks pretty bad ass Jon! The rock sugar will add a bit of a difference and Roasting the herbs, Spices... Brilliant man! I cannot wait to try this out man, just be sure to take the time and laddle out the skum that comes to the surface, always simmer, because when they are not removed and a boil is resumed... Ouch... it will never look as clear as it was ment to be
