I put the stock in the refrigerator to separate the fat. On top of the stock was this creamy (not hard fat at all), fluffy miracle that rested on top of the gelatinous brown stock. I spooned it off and tasted it. It was so delicious. It was like the cream on top of milk. The interesting thing is it wasn't very fatty at all, just creamy. All in all, this was very successful. Now I will reduce the stock with roux to make the final demi-glace and freeze. You cannot beat it when adding either or both of the stock or the creamy top to dishes.
Brown Chicken Stock
Credit: Mary Ellen Bartley
MAKES 3 QUARTS
French stocks fall into two categories, white and brown. Brown stocks, the basis for many classic sauces and stews, are made by roasting bones and vegetables until dark brown, before moistening. This lovely stock makes a wonderful base for many different recipes, and can be stored in the refrigerator in a sealed container for up to 1 week or frozen for up to 6 months.
5 lbs. chicken bones
3 carrots, peeled and chopped
3 yellow onions, peeled and chopped
3 stalks celery, chopped
2 tbsp. tomato paste
2 cups white wine
2 plum tomatoes, chopped
2 cloves garlic, peeled
2 dried bay leaves
10 black peppercorns
3 sprigs parsley
1. Preheat oven to 400°. Place chicken bones in a large roasting pan. Roast until they begin to brown, 1–1 1/2 hours, then add carrots, onions, celery, and tomato paste. Mix well and continue roasting until vegetables and bones are well-browned, about 40 minutes.
2. Place roasting pan on top of stove and transfer bones and vegetables to a large stockpot. Heat roasting pan over medium-high heat, add white wine (or an equivalent amount of water), then scrape up browned bits on bottom of pan. Simmer for about 1 minute, then add deglazing liquid to stockpot.
3. Add plum tomatoes, garlic, bay leaves, peppercorns, parsley, and 16 cups water. Simmer over medium heat, skimming occasionally, for 3 hours. Strain stock, chill, and skim off fat.
Ratings & Reviews (1)
Brown Chicken Stock
Reviewed by on
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I put the stock in the refrigerator to separate the fat. On top of the stock was this creamy (not hard fat at all), fluffy miracle that rested on top of the gelatinous brown stock. I spooned it off and tasted it. It was so delicious. It was like the cream on top of milk. The interesting thing is it wasn't very fatty at all, just creamy. All in all, this was very successful. Now I will reduce the stock with roux to make the final demi-glace and freeze. You cannot beat it when adding either or both of the stock or the creamy top to dishes.
Rating: 5
