How To make Brown Chicken Stock
Ingredients
5
pound
chicken, parts, (backs, necks, carcasses, and giblets), (no livers)
2
lg
onions, coarsely chopped
2
md
carrots, peeled, trimmed and coarsely chopped
2
lg
celery, stalks, with leaves, trimmed, coarsely chopped
2
each
garlic, cloves, crushed
1
bn
parsley, stems
2
each
thyme, sprigs, or
1
pn
thyme, dried
1
each
bay leaf
1/2
teaspoon
salt, coarse
6
each
peppercorns
Directions:
Preheat your oven to 450 F.
Roast the chicken bones in a roasting pan in the oven for 30 minutes, then add the vegetables and roast for 15 minutes more. Transfer everything to a stockpot.
deglaze the roasting pan with a little water, scraping up the little browned bits, and add them to the stockpot.
Add cold water to cover by about 2 inches and slowly bring to a boil, skimming all of the froth from the surface as it forms.
Lower the heat and add all of the remaining ingredients except the peppercorns. Simmer, uncovered, for 3 hours. Add water as needed to cover the ingredients and skim when necessary.
Add peppercorns for the last fifteen minutes of the simmering process.
Strain the stock into a large bowl through a colander lined with a double layer of dampened cheesecloth. Gently press the solids to extract all of the liquid possible.
Discard the solids and cool the liquid to room temperature.
Refrigerate until chilled and lift off the solid fat that forms at the surface. Discard the fats.
Pour the stock into containers for storage, label and date.
stock keeps for about 3 days in the refrigerator, and up to six months in the freezer.
How To make Brown Chicken Stock's Videos
How to to make a Chicken Stock from scratch
in this video you will learn how to make a fresh homemade chicken stock. the chicken stock made in this video can be enhanced by using ready made stock (chicken or vegetable) instead of water.
Remember that by making your own stock you will always get better flavors in your dish.
in French cuisine chicken stock can be use for Sauces, Veloute, soups, broth and reduced to an essence for mayonnaise based preparations.
Ingredients needed:
1KG in total of either chicken bones and or chicken pieces
100 grams of Carrots
100 grams of onions
200 grams of leek (White part only for the bouquet garni)
80 grams of Celery stokes
1 bouquet garni
Cooking liquids:
1.5 Liter water or stock (for double the flavor)
Sesonning:
rock salt
cloves (pinned on the onions)
black peper (optional)
Cooking time:
45 minutes to an hour
Technical term used:
- Blanching a meat = plunging the meat in a stockpot or pan in cold water then bring the water to the boil to remove impurities and excess of salt (when blanching salted pork belly )
video link on how to make the bouquet garni:
Kitchen Stock = Liquid Gold (brown stock recipe)
Mother Sauces Ep3 : How to make Brown Stock, aka Fond Brun in French. False friend warning.
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Learning how to make Kitchen Brown Stock and White Stock is a mandatory step in the life of a cook. So many different french Sauce recipes come from this broth recipe. The stock recipe is simple : How to make Fond Brun in very short :
- 1 kg of veal : bones and trimmings
- 100g carrots
- 100g onions
- 10g garlic
- 20g tomato purée
- 1 bunch of herbs ( bay, parsley stalks, thyme)
- 1.5 litres of water
Chop everything roughly and roast it all in the oven. To get colour and flavour you need maillard reaction = caramelisation first. Then boil the whole thing for 4 to 6 hours. As much as possible : Don't add salt, don't add fat.
Episode 2 with the French Saucier at the michelin star restaurants :
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Brown chicken stock
Brown chicken stock
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Basic Chicken Stock⎢Martha Stewart
Martha cooks a basic chicken stock with carrots, celery, and onions, and shares her expert tips for making stocks.
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How to Make Brown Chicken Stock
How to make chicken stock at home!
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Brown Chicken Stock
Learn how to make a Brown Stock from Chicken