Chef Yann Nury highlights the diminishing art of making homemade broth in fine-dining kitchens, noting that many chefs now opt for store-bought options due to practical constraints. Nury argues that homemade broth has unparalleled flavor, heavily influencing his menus, including an intricate winter vegetable soup. His unique preparation method involves poaching a whole chicken and then simmering it with vegetables, leading to a clear and flavorful stock. Nury advocates for the versatility of broth in various dishes, stressing its role in enhancing overall taste and providing additional nutrition.
Nury believes homemade broth offers a purer flavor that enhances the dish's profile, especially seen with his winter vegetable soup that benefits from depth.
Nury's technique of poaching a chicken and discarding the initial liquid results in a clear, golden broth, eliminating the need for constant skimming.
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