Basic Indonesian Chicken Stock

Basic Indonesian Chicken Stock

Ingredients:

6 kg (11 lb) Chicken, duck or beef bones without skin and fat, chopped in 2.5 cm (1 in) pieces. Even smaller would be much better.
250 g Spice paste for chicken
2 stalk Lemon grass, bruised
2 Kafir lime leaves thorn
2 Large red chilies, whole, bruised
3-5 Bird’s eye chilies whole
2 Salam leaves
½ tsp Black peppercorns, coarsely crushed
½ tsp Coriander seeds crushed

Preparation: 

The traditional classical way
Rinse bones until water is clear, place in stockpot and cover with cold water and bring to boil over high heat (blanch bones). Drain and discard water. Wash bones again under running water. (Reserve ½ the bones for day two)
Return bones back to a larger stockpot, add three times as much water as bones and return to boil. Reduce heat and remove scum as it accumulates with a ladle.
After five hours of slow simmering add all other ingredients including ground spices and simmer stock over very low heat 1 more hour. It is important not to cover the stockpot during cooking, as it will make the stock cloudy.
Strain stock and cool.

Pressure cooker method:

Yes this method takes not hours but days, but with an almost unbelievable outcome. The only extra utensil you need is a pressure cooker, some extra space in a deep freezer and chiller and a your passion for good food and a little planning. The rest is very simply and actually very quick. It only sounds complicated.

Preparation Day one:

Follow exactly the same steps as descried in the traditional method including step 3.
Once the liquid comes to a simmer, remove scum; add all ingredients and cover with the lid of the pressure cooker. Pressure coke at a gage of 1 bar / 15 psi for 2 hours. Start timing as soon as full pressure has been reached. Turn off heat. Let the cooker cool for 20 minutes, or run tap water over the rim, to depressurize it.
Strain the liquid and discard the solids.

Day two:

Repeat the same process as on day one, but this time you do not fill up with water but with the stock made the previous day.
Chill stock, place into a shallow container (about 4 cm deep) and freeze. To freeze completely will take between 24 to 36 hours depending on your freezer.

Day three: 

Consommé through ice filtration
Line a large fine strainer with a cheesecloth and place on a container that can hold the volume of consommé you are preparing without touching the bottom of the strainer.
Place the frozen stock in the strainer and let it thaw in the fridge. This process may take up to two days.
Collect the resulting consommé and discard, fat and larger particles that are left in the strainer.

Prawn Stock:

Ingredients:

3 tbsp Coconut oil
1 kg Shells of lobster, prawns, crabs or crayfish finely chopped
250 g Spice paste for seafood
2 liters Water / light chicken stock would be even better

Preparation:

For the spice blend combine all ingredients in a stone mortar or food processor and grind into a very fine paste.
Clean the shells by discarding any organs, including the gills and eyes. Chop into small pieces with a heavy knife or cleaver. Smaller pieces infuse more flavor into the stock
Heat the coconut oil in the base of a pressure cooker and sauté the crushed shells for 6 to 8 minutes to a light golden brown.
Add the ground spices, lemongrass and kaffir lime leaves and continue to sauté for two more minutes.
Deglaze with one cup of water / stock and continue to sauté for two more minutes.
Add all remaining water / stock and bring to a boil. Remove scum.
Pressure cook at a gage pressure of 1 bar / 15 psi for one hour. Starting timing the moment full pressure is reached.
Let the cooker cool for 30 minutes before opening.
Strain the stock through a sieve lined with a cheese cloth.

Note: 

When ever you find yourself with crustacean shells left over from your last seafood feast, save them. Collect them in the freezer until you have enough to make the stock. If you do not have shells use shrimps with the heads on which are relatively cheap.