FRENCH BROWN CHICKEN STOCK RECIPE
1 pound chicken bones or stewing hens
4 ounces coarse chopped onion
2 ounces coarse chopped carrots
1 ounce coarse chopped celery
3 quarts cold water
bouquet garni (bay, thyme, parsley)
To taste, white pepper and chicken powder
- Rinse the bones or stewing hens thoroughly, trim off any excess fat and cut into smaller pieces if using a stewing hen (you can of course use a pre-cut frying chicken also). Spread the pieces in a roasting pan, cover the complete bottom so that the juices are not exposed and burn, and do not stack pieces so they all brown.
- Place the pan in a 400 degree oven for twenty minutes then stir the pieces and add the mirepoix. Continue roasting for 45 minutes until well browned and the juices have caramelized in the bottom of the pan.
- Remove the pan from the oven and pour off any excess rendered chicken fat. Place the pan on a work surface and add 1 quart of COLD water or white wine to deglaze the pan. Be sure to scrape the bottom of the pan to release the caramelized pieces and juices.
- Transfer the contents to a stock pot, add the additional cold water and bring to simmer being sure the stock does not boil. Simmer for about 40 minutes skimming the top with a ladle to remove any scum and fat that floats on top of the stock.
- Add the bouquet garni (thyme-bay-parsley) and simmer uncovered for 2 to 3 hours. You can use bunches of tied herbs, dried herbs in a cloth wrapper or just throw in some died stuff – it’s up to you and your sensibilities.
- Strain the stock through a fine wire sieve and cool under refrigeration until completely cooled and any remaining fat has solidified on the top and can be easily removed. The finished stock can be held for a week refrogerated or several months in the freezer.
- The strength or richness of your stock is dependant on the amount of bones or meat you use. You can also construct a double stock by using previously made broth instead of water. If you reduce this double stock by about 80% you’ll have a glace like the ones used in formal French cuisine
WHITE CHICKEN STOCK IS OBTAINED USING THE SAME PROCEDURE AND QUANTITIES
WITHOUT BROWNING
