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 |
| Parsley sprigs | ||
| Thyme sprigs | ||
| 2 | Bay leaves | |
| 10 | Peppercorns | |
| Contents of stock bag - optional |
Preheat oven to 450 degrees.
Place chicken bones in single layer in one or two roasting pans. Place in oven and roast 40 to 60 minutes until well browned. Remove from oven and place bones in large stockpot. Add onion, celery, carrots and garlic to one roasting pan. Stir to coat with chicken juices, and return to oven. Roast 20 minutes until beginning to caramelize. Stir in tomato paste and roast another 15 minutes. Remove from oven and remove vegetables to stockpot. Add wine to roasting pan and scrape up browned bits, placing over a burner if necessary to loosen caramelized bits. Pour into stockpot. If you used 2 roasting pans for the bones, pour a little water or wine into the second one and scrape up caramelized juices; add to stockpot. Add herbs and peppercorns to stockpot, along with the contents of your stock bag, if using, then add enough cold water to generously cover the contents by 3 inches or so. Bring to a simmer over high heat then skim foam, reduce heat to very-low, and simmer very gently 4 to 6 hours until all cartilage has melted off the bones. Strain through a coarse strainer into a large metal bowl, cool at room temperature 2 hours, then place in fridge uncovered until chilled thoroughly, then cover. Will keep for 2 days before either using or reducing and freezing. Strain through fine mesh strainer before using or freezing.
To reduce and freeze, remove any congealed fat from the cold stock then empty it into a large saucepan or Dutch oven. Bring to a boil over high heat then lower heat to medium and reduce stock at a lively simmer until half the original volume. Skim as necessary. When well reduced, allow to cool then pour through fine mesh strainer into small freezer containers, label and freeze.
To use, add an equal quantity of water to the thawed chicken stock.
This recipe yields 4 to 6 quarts of stock.
Source:
TOO HOT TAMALES with Susan Feniger and Mary Sue Milliken - From the TV FOOD NETWORK - (Show # TH-1E13 broadcast 01-30-1997) - Downloaded from their Web-Site - http://www.foodtv.com
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