BROWN CHICKEN STOCK
Provided by Food Network
Time 5h10m
Number Of Ingredients 11
Steps:
- Brown meat, bones and vegetables either in batches in a heated stockpot, oil added. Or place all meat, bones and vegetables on baking sheet and brown in oven and then add to stockpot. When browned, add cold water to cover them by 2 inches, Bring to a simmer at medium heat. As the liquid starts to simmer, scum will rise. Remove it with a ladle for about 20 minutes until it stops to accumulate. Add the bouquet garni and add more water if necessary -- water should cover all ingredients by 1 inch. When liquid is simmering again, skim as necessary. Keep at a simmer for 4 to 5 minutes. Skim fat and scum occasionally. Boiling water should be added if the liquid evaporates below the level of all ingredients. Never allow the liquid to boil to avoid fat and scum incorporating themselves into the liquid and making it cloudy. Cooking may be stopped at any time and continued later. Never cover the pot totally before contents have completely cooled -- otherwise the stock will turn sour. After 4 to 5 hours of cooking, strain the stock out of the stockpot into a bowl. Press on the vegetables, to squeeze out all the liquid. Discard the vegetables. Let stock settle for 5 minutes. Remove fat from its surface with a ladle, then draw paper towels over the surface of the stock to blot up last traces of fat. Or put the stock into the refrigerator, uncovered, until fat on top has hardened and can be scraped off. Taste the degreased stock for taste. Boil it down to evaporate some of its water content and to concentrate its strength. Chill in ice-bath. Cover and refrigerate it, or bottle and freeze it. Stock kept in the refrigerator must be brought to the boil every 3 or 4 days to keep it from spoiling.;
- Into a cheesecloth tie: .
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Shak CJ
[email protected]I followed the recipe exactly and the stock turned out perfectly. I'm really happy with the results.
Danny Washington
[email protected]This recipe was a bit too complicated for me. I ended up with a lot of wasted ingredients and the stock didn't turn out very well.
Hope Simwanza
[email protected]I wasn't impressed with this recipe. The stock was bland and lacked flavor. I won't be making it again.
Lili Moerings
[email protected]This is the best chicken stock recipe I've ever tried. The broth is so rich and flavorful. I highly recommend it.
Najah King
[email protected]I've made this stock several times and it's always a success. It's so easy to make and the flavor is incredible.
Sean Mullarkey
[email protected]This recipe is a lifesaver! I always have some of this stock in my freezer. It's so convenient to have on hand when I need to make a quick soup or sauce.
IM NOT HACKER
[email protected]Love this recipe! The stock is so flavorful and versatile. I've used it to make everything from chicken noodle soup to risotto.
Frank Nouairi
[email protected]This is my go-to recipe for chicken stock. It's easy to make and always turns out great. I use it in soups, stews, and sauces.
kevin prince
[email protected]Great recipe! I followed it exactly and the stock turned out perfect. I used it to make chicken pot pie and it was a hit with my family.
Nathaniel Svensson
[email protected]Delicious! I used this stock to make a pot of chicken and rice soup, and it was amazing. The stock was so flavorful and really made the soup.
Raicul islam
[email protected]This recipe is a keeper! The broth was rich and flavorful, and it made the perfect base for my chicken noodle soup. I will definitely be making this again.