Receta Brown Chicken Stock
| Raciónes: 1 |
Ingredientes
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Direcciones
- Preheat oven to 450 degrees.
- Place chicken bones in single layer in one or possibly two roasting pans. Place in oven and roast 40 to 60 min till well browned. Remove from oven and place bones in large stockpot. Add in onion, celery, carrots and garlic to one roasting pan. Stir to coat with chicken juices, and return to oven. Roast 20 min till beginning to caramelize. Stir in tomato paste and roast another 15 min. Remove from oven and remove vegetables to stockpot. Add in 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 possibly wine into the second one and scrape up caramelized juices; add in to stockpot. Add in herbs and peppercorns to stockpot, along with the contents of your stock bag, if using, then add in sufficient cool water to generously cover the contents by 3 inches or possibly so. Bring to a simmer over high heat then skim foam, reduce heat to very-low, and simmer very gently 4 to 6 hrs till all cartilage has melted off the bones. Strain through a coarse strainer into a large metal bowl, cold at room temperature 2 hrs, then place in fridge uncovered till chilled thoroughly, then cover. Will keep for 2 days before either using or possibly reducing and freezing. Strain through fine mesh strainer before using or possibly freezing.
- To reduce and freeze, remove any congealed fat from the cool stock then empty it into a large saucepan or possibly Dutch oven. Bring to a boil over high heat then lower heat to medium and reduce stock at a lively simmer till half the original volume. Skim as necessary. When well reduced, allow to cold then pour through fine mesh strainer into small freezer containers, label and freeze.
- To use, add in an equal quantity of water to the thawed chicken stock.
- This recipe yields 4 to 6 qts of stock.
- Comments: Making excellent stock requires paying attention to a few simple rules. To ensure clear stock, use cool water, skim frequently, and never let the stock boil, that would incorporate fat and particles in the liquid. Keep the stock at just barely a simmer so which 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 that has more flavor than younger birds. Extra chicken wings enhance the stock.
- This recipe yields about 4 to 6 qts 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 possibly tacos, etc., or possibly 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.
- WHAT IS A STOCK BAG
- In restaurant kitchens, little is wasted, including vegetable scraps. Mushroom bottoms, tomato cores, zucchini and onion ends, etc., all tend to make their way into a chicken or possibly vegetable stock simmering on the stove (at least one is going at all times). You can replicate this method by throwing such scraps into a ziptop freezer bag in the freezer, and using it to enhance and add in complexity to chicken or possibly vegetable stocks.
- Two rules apply: Not too much of ANY one vegetable, that would overwhelm the stock; and NO vegetables which are intensely strong or possibly bitter (cabbages, broccoli, cauliflower, eggplant etc.). But bits and ends of squash, green beans, pea pods, tired lettuce leaves as well standard aromatic vegetables and those mentioned above are quite at home in the stockpot.