Brown Chicken Stock Recipe - Cooking Index
Brown Chicken Stock Recipe - Cooking Index
Making excellent stock requires paying attention to a few simple rules. To ensure clear stock, use cold water, skim frequently, and never let the stock boil, which would incorporate fat and particles in the liquid. Keep the stock at just barely a simmer so that it smiles, bubbling gently and occasionally. In this manner your chicken meat will be tender and moistly poached as well. Use plenty of aromatic vegetables to give the stock a good flavor base, and use a large stewing hen which has more flavor than younger birds. Extra chicken wings enhance the stock. This recipe yields about 4 to 6 quarts of stock depending on how rich you like it, as well as a good amount of poached chicken meat. Use it for chicken salad or tacos, etc., or freeze it to use when you reconstitute the broth and turn it into an improvised soup. Skimming tips: Use a large ladle held parallel to the surface of the stock. If you place the stockpot off center on the burner, fat and foam will accumulate in the coolest area, making it easier to skim.
Type: Chicken| 6 lbs | 2724g / 96oz | Assorted chicken bones |
| (ideally a mixture of backs, necks - wings and legs) | ||
| 3 | Onions - peeled, and (medium) halved horizontally | |
| 3 | Celery stalks - cut into chunks | |
| 3 | Carrots - peeled, cut chunks | |
| 1 | Garlic head - halved horizontally | |
| 2 tablespoons | 30ml | Tomato paste |
| 1/2 cup | 118ml | Dry white or red wine |