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-   -   Chicken Stock/Flavoring (http://www.homebrewtalk.com/f14/chicken-stock-flavoring-374892/)

direwolff 12-18-2012 12:54 AM

Chicken Stock/Flavoring
 
Okay, sounds crazy, but I have this crazy idea to do a Chicken and Waffle Ale (Chicken and Waffale). The waffle part will be easy to do, it is the chicken flavoring I cannot figure out. Chicken Stock/bullion. I know of the old recipe for cock ale using an actual whole chicken, not interested in that. Anyone out there try something crazy like this or have an idea what might work?

edecambra 12-18-2012 01:02 AM

I absolutely love chicken and waffles. I'd say maple syrup too. I would add bouillon as stock is really greasy. Add it in the boil with your whirl flock.

I'd add that I'm skeptical if this would turn out well. Maybe a brown ale as the base would be good. I think those beer styles are a bit savory.

Revvy 12-18-2012 01:12 AM

Well, you could always make the famous Cock Ale recipe. ;)

But seriously if you really want to try what you're talking about, you could borrow from the field of molecular gastronomy, and the work of Heston Blumenthal and through a time consuming process make a fatless chicken consume, and boil that further to concentrate the flavors. And add that to the beer.

Some folks have done it with coconut milk/pressed coconut for beers. It's called "Freeze filtration" to get extremely clear yet very flavor infused liquids like for making consommes. It might work with your idea GF.

Here's an article on it from the NYTimes.

The Essence of Nearly Anything, Drop by Limpid Drop.


Heston Blumenthal demos it in this clip. Advance the timecode to 4:00 to see what he's doing.


You can see the results in the coconut wine thread.

I did it with chicken stock and it was amazing.

lumpher 12-18-2012 01:13 AM

why do i see this going south very quickly?!?

Revvy 12-18-2012 01:17 AM

People are doing ice filtration to make bacon infused liqeurs.

hoptualBrew 12-18-2012 02:28 AM

By any chance do you work for Rogue Ales?

Xpertskir 12-18-2012 03:25 AM

First off i absolutely love chicken and waffles, this Christmas my dad and are going to play with it and make Italian style chicken cutlets(southern fried flavored) to put on our lighter than air Belgian waffle recipe with raspberry chipotle maple syrup(copied from a local chicken and waffle tapas)

Now I just stumbled across this http://www.soupbase.com/mobile/Chefs...ductinfo/LCPC/

I use their concentrated pastes to make all of my stocks, and this particular product seems to be what revy speaks of, notice 0 fat.

Good luck...god speed, don't forget the maple syrup, grade B.

pdxal 12-18-2012 06:07 AM

Like Revvy mentioned above, people are making bacon vodka, and you could do the same with chicken, then use the infused vodka to flavor the beer without any fat.

direwolff 12-19-2012 01:29 AM

Thank you for all the great ideas! And yes, maple syrup has always been part of the plan. I think a brown ale base would be a good way to go as well. I am thinking of starting out trying the bullion method in the boil, I do like the idea of using vodka. I am going to keep researching, which involves eating chicken and waffles, so I can't complain. Any other ideas, throw them at me, I will keep you posted.

Thanks!

edds5p0 12-19-2012 01:43 AM

Quote:

Originally Posted by lumpher
why do i see this going south very quickly?!?

Well, chicken and waffles is a Southern thing...


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