Heston: "Stock is the hidden hero in hundreds of recipes, so it's vital that it's packed with flavour. One way to boost the deep meaty flavours is to add milk powder to the chicken wings before cooking them. It may sound strange but the milk powder really boosts the Maillard reaction, which is what happens when the proteins and sugars in meat react to being roasted. The resulting stock tastes like the essence of pure roast chicken – you’ll never look at a stock cube again!"
Heston: "Stock is the hidden hero in hundreds of recipes, so it's vital that it's packed with flavour. One way to boost the deep meaty flavours is to add milk powder to the chicken wings before cooking them. It may sound strange but the milk powder really boosts the Maillard reaction, which is what happens when the proteins and sugars in meat react to being roasted. The resulting stock tastes like the essence of pure roast chicken – you’ll never look at a stock cube again!"