I enjoy the deep, rich flavor of a roast chicken. I appreciate the gelatinous mouthfeel that a pork shank can add to a broth. I do not enjoy deglazing roasting pans to capture the fond for making broths. I coated chicken bones and pork shank with a mixture of sunflower seed oil and soy sauce and roasted them in a deep roasting pan for 2 hours. I added water and cooked the broth for 3 more hours. The result was a clean and rich broth that was made in one vessel. Ideas in Food: Great Recipes and Why They Work. Maximum Flavor: Recipes That Will Change the Way You Cook. Gluten Free Flour Power: Bringing Your Favorite Foods Back to the Table.
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