Brown Chicken Stock, WAY better than Chicken Stock
A recipe we often made at LeBernardin that has traveled with me to every restaurant I’ve worked in. Every cook, chef, & food enthusiast should know how to make Brown Chicken Stock. Especially because its the fundamental of making the most flavorful chicken sauce.
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00:00 Intro
00:05 Roasting the bones.
01:12 Deglazing the fond.
01:25 Covering the bones with water.
01:43 Skimming the stock.
02:23 Straining & cooling.
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Brown Chicken Stock | Full Recipe
A primary stock will always provide more flavour than a secondary stock. The difference being that primary uses ‘raw’ meat carcass/bones/trimmings.
This stock relies upon caramelised bones and vegetables to make a rich, brown, slightly sweet, gelatinous, base stock which can then be enhanced by reduction and used across a variety of sauces and soups.
Culinary Lessons Covered:
1. Making stock with chicken wings
2. Using aromatic vegetables and herbs
3. Cold water to set impurities
4. How to extract the excess fats
5. Skimming to purify
6. What not to include in a stock
7. How it should taste (flavour profile)
Brown Stock - Recipe
(Makes approx. 2 litres)
800g bones, beef/veal/chicken
1 onion, skin left on, halved
1-2 cloves of garlic, smashed
2 carrots, halved
1 leek, white part only
2000g water
Bouquet garni
6 white peppercorns
Method
Preheat oven 200ºc
1. Remove any excess fat from the bones and discard, then place in a roasting tin and roast.
2. Cook until well browned - approximately 40-60 minutes. Remove any excess fat that has rendered.
3. Colour to the onion, carrot and leek on a separate tray in a similar way.
4. Once both trays are a rich golden brown remove and place in a saucepan. Add enough cold water to cover, along with the bouquet garni and peppercorns.
5. Bring to the boil then skim and discard any impurities that appear.
6. Turn down the heat and simmer gently for 1 ½ - 3 hours - continue to skim any impurities throughout.
7. Strain into another pan and use as required.
Equipment List – Brown Stock
Roasting tray
Chopping board
Stock pot or large saucepan
Ladle
Chinois strainer.
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info@white-pepper.co.uk
Pressure Cooked Brown Chicken Stock
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Basic Chicken Brown Stock - Chicken Demi Glace
I would like to show you how to make basic chicken brown stock. This is the base of chicken sauce dishes. This chicken brown stock is a flavorful and versatile chicken sauce that is made by roasting chicken bones and vegetables before simmering them in water. The roasting process helps to develop the deep, complex flavors that are characteristic of brown stock.
This stock is a great base for soups, stews, sauces, and gravies. It can also be used to cook rice, risotto, or pasta.
The ingredients :
250 gr Chicken bones
1 pcs White onion
50 gr Garlic
100 gr Carrot
50 gr leek
50 gr Celery
Asnd Vegetable oil
50 gr Tomato paste
50 gr Flour
5 pcs Bay leaves
1/2 teaspn Black pepper whole
Instructions:
Preheat the stock pot.
Saute the chicken bones.
Add onion, carrots, celery, thyme, bay leaf
Add the tomato paste.
Add the flour
Add water to the stockpot.
Bring to a boil over high heat
Reduce heat to low and simmer for 4 hours, or until stock is reduced by half.
Strain the stock through a fine-mesh sieve.
Store the stock in the refrigerator for up to 3 days or in the freezer for up to 6 months.
Tips:
For a richer flavor, you can brown the bones and vegetables in a Dutch oven or roasting pan before transferring them to the stockpot.
If you don't have time to roast the bones and vegetables, you can simply simmer them in the water for 4 hours. However, the roasted bones and vegetables will give the stock a deeper, richer flavor.
You can add other herbs and spices to the stock, such as parsley, garlic, or rosemary.
The detailed recipe and how to make this basic chicken stock is in this video. I hope that this video is useful for you and I am sure that you will be able to make this basic chicken brown stock after watching this video.
In May 2022, my channel will start doing full body cooking show in my kitchen studio in my home and there will be many nice Western and Asian food recipes that I would like to share.
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How to make brown stock from poultry | Cooking Chicken
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Translation - Alexandra Botti
Chicken stock recipe for home (simple and tasty)
Learn how to make a chicken stock at home with this recipe Making your own chicken stock will really improve many dishes and taste much better than stock cubes. you an use it in sauces, rice pasta dishes and stews. get the recipe:
In this cooking class you will learn how to make an Escoffier style chicken stock that you will be able to use to make the chicken and rice supreme recipe on the channel:
After having tested the recipe on the video I have slightly changed the ingredient used to make sure you get a proper tasting stock.
Ingredients for that the stock:
2 chicken carcass ( chopped in medium size pieces)
4 chicken wings ( chopped in half)
4 chicken necks (chopped in 2)
add 1.5 litre of water
1 medium size carrot (100 grams)
1 medium size onion (100 grams)
1 small leek, white part only (100 grams)
celery stalk (100 grams)
1 bouquet garni
no salt nor pepper is required for this white stock
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The one and only cast iron dutch oven I use:
My favorite frying pan:
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Website for text, print friendly recipe