Best 11 Terrance Brennans Brown Chicken Stock Recipes

BROWN CHICKEN STOCK

Steps:

• Preheat the oven to 450 degrees F (220 degrees C). Arrange the chicken bones on a baking sheet. Roast for about 45 minutes in the preheated oven, or until well browned.
• Heat the olive oil in a stock pot over medium heat. Add the onions, celery and carrots; cook and stir until browned. If they scorch, just add a bit of water and scrape up all the bits.
• Add the roasted chicken bones to the pot, and fill with enough water to cover the bones by 2 inches. Bring to a boil, and add the garlic, thyme, parsley, basil, salt, and pepper. Reduce heat to low, and simmer uncovered for 2 hours. Add more water if needed.
• Strain out all of the solids from the broth, drain off the fat, and refrigerate. You can also remove the fat after it has chilled. The stock will be thick. Use full strength for soups and gravies, or dilute with water for a milder flavor. I like to use freezer bags for longer storage.

PARMESAN TUILES

Steps:

• Place a 12-inch non-stick pan over medium-high heat. Sprinkle 1 tablespoon of the Parmesan on the bottom of the pan. When the cheese starts to bubble and turn golden brown remove melted cheese from pan. Place cheese disc on rolling pin and press down. Let cool 4 to 5 minutes.

TERRANCE BRENNAN'S BROWN CHICKEN STOCK

Steps:

• Preheat oven to 375 degrees.
• Place chicken parts in a large stockpot. Pour enough cold water over chicken to cover by 2 inches. Place pot over medium heat and bring to a boil. Cook chicken for 5 minutes, skimming off any impurities and foam from the surface. Drain chicken, rinse, and transfer to a roasting pan.
• Drizzle oil over chicken and toss to combine. Transfer to oven and roast chicken, turning occasionally, until golden brown, about 35 minutes. Add leeks, onions, carrots, and celery to roasting pan and toss to coat with oil. Return to oven and roast mixture until vegetables are caramelized, about 20 minutes. Add tomato paste and toss to coat chicken and vegetables.
• Transfer contents of roasting pan to a large clean stockpot and cover with enough water to cover chicken mixture by 4 inches (about 6 1/2 quarts of water). Add 1 tablespoon salt. Bring to a boil over high heat. Reduce heat to a simmer and cook for 90 minutes, frequently skimming off any impurities from the surface. Add bay leaves, thyme, and peppercorns, and continue cooking and skimming surface for 30 minutes more. If cooking liquid starts to evaporate below the level of the solids, add enough water to cover.
• Remove stockpot from heat and let stand until all solids sink to the bottom of pot, about 15 minutes. Ladle stock through a fine mesh sieve set over a large airtight container; discard solids. Let stock cool and use right away or cover and refrigerate for up to 3 days, or freeze for up to 3 months.

MOREL SAUCE

Steps:

• Place butter and minced shallot in a 1-quart sauce pot over medium heat. Cook until translucent. Add morels and a pinch of salt. Cook for 3 minutes, stirring occasionally. Add white wine and reduce by two-thirds. Add heavy cream, turn down the heat and simmer for 20 minutes, until the sauce coats the back of a spoon.
• Season with salt and pepper to taste. Keep warm until ready to serve with chicken breasts.

CHICKEN STOCK

Steps:

• Place chicken, vegetables, and herbs and spices in 12-quart stockpot. Set opened steamer basket directly on ingredients in pot and pour over water. Cook on high heat until you begin to see bubbles break through the surface of the liquid. Turn heat down to medium low so that stock maintains low, gentle simmer. Skim the scum from the stock with a spoon or fine mesh strainer every 10 to 15 minutes for the first hour of cooking and twice each hour for the next 2 hours. Add hot water as needed to keep bones and vegetables submerged. Simmer uncovered for 6 to 8 hours.
• Strain stock through a fine mesh strainer into another large stockpot or heatproof container discarding the solids. Cool immediately in large cooler of ice or a sink full of ice water to below 40 degrees. Place in refrigerator overnight. Remove solidified fat from surface of liquid and store in container with lid in refrigerator for 2 to 3 days or in freezer for up to 3 months. Prior to use, bring to boil for 2 minutes. Use as a base for soups and sauces.

PANZANELLA SALAD

Steps:

• Roast the peppers on the stovetop burners, turning with tongs to char evenly on all sides. When thoroughly blackened, close up in a paper bag so skins will steam loose. When cool enough to handle, rub the skin off the peppers. Cut out and discard the stems, seeds, and white veins. Chop into 1/4-inch dice and set aside. Preheat oven to 350 degrees. Cut the bread into 1/4-inch dice. Toss the bread cubes with the olive oil. Toast in the preheated oven for 5 minutes, or golden brown. Set aside.' Cut the tomatoes, cucumber, and red onion into 1/4-inch dice. In a large bowl, combine with the diced peppers, capers, and anchovies if desired. For the vinaigrette, start by mixing the Dijon mustard and chianti vinegar together and then slowly ass the olive oil until well emulsified. Add the chopped basil, and season with salt and pepper. Add all the vinaigrette ingredients to the bowl and toss well to combine. Just before serving, add the croutons to the salad, toss well, and serve immediately.

CHICKEN STOCK

Steps:

• Place the chicken in a large pot over high heat. Add water to cover and bring to a boil, then reduce heat to medium low and simmer for 1 hour.
• Remove chicken from pot. Leave water in pot. Cool chicken. Remove skin and bones from meat. Return bones and skin to pot. Add onions, carrots, celery, bay leaf, ginger, and salt. Continue simmering for 3 to 4 hours.
• Strain and cool the stock, uncovered.
• Use the meat for soups, salads, sandwiches, or other dishes where cooked chicken is needed. After stock has been defatted, use or freeze immediately. I freeze the stock in one-cup amounts and use instead of water for cooking rice or vegetables or making gravy.

CHICKEN STOCK

Steps:

• Put everything but the vinegar in a large stockpot. Bring the stock to a boil over high heat, then turn down to a simmer.
• Skim off any foam that rises to the surface. Add the vinegar. (It helps draw out nutrients and minerals from the bones into the stock.)
• Simmer the stock for 6 to 8 hours, covered, keeping an eye on it to make sure it stays at a simmer.
• Strain the stock through a fine-meshed sieve. Let cool.
• Scrape the fat that rises to the top. (Save it in the fridge or freezer for matzoh ball soup.) Refrigerate for up to 5 days, or freeze for up to 3 months.

HOMEMADE BROWN CHICKEN STOCK

Steps:

• Heat oven to 400 degrees. Place chicken parts in a single layer in a large heavy roasting pan. Drizzle with oil and turn to coat. Roast, turning once and stirring of-ten for even browning, until beginning to brown, about 45 minutes. Remove from oven, add tomato paste, and stir to combine. Cook over medium heat about 30 seconds, then add carrots, celery, and onion, stirring well. Return to oven and roast until vegetables are browned and tender and bones are deeply browned, about 40 minutes.
• Transfer bones and vegetables to large stockpot, then spoon off fat from roasting pan and discard. Set pan over two burners. Add wine or water and bring to a boil, scraping up any brown bits from bottom with wooden spoon. Boil until liquid is reduced by half, about 3 minutes. Pour everything into stockpot.
• Add enough water (about 3 quarts) to cover chicken and vegetables by 1 inch. Bring to a boil, then reduce heat to gentle simmer. Add bay leaf and peppercorns; cook 1 1/2 to 2 1/2 hours, skimming surface frequently.
• Carefully pour stock through fine sieve into large heatproof measuring cup, bowl, or another stockpot (do not press on solids); discard solids. Chill and store for up to 3 days in the refrigerator or up to 3 months in the freezer. Thaw completely in refrigerator before using.

BASIC BROWN STOCK

Steps:

• Roast the bones in a 400 degree F oven for about 2 hours, watch so they don't burn, just want them toasty brown not blackened.
• Put bones in soup pot.
• Add 1 quart of water for each pound of bones.
• For 5 pounds add 1 bunch of carrots, 1 head celery, and 3 yellow onions.
• Bring the stock to a heavy simmer, uncovered, and cook for 12 hours.
• Add water if needed.
• DO NOT ADD SALT!
• Strain the stock and store in fridge.
• A layer of fat will form on top.
• Leave this in place to help seal the stock from air until ready to use.
• This stock will be gelatinous.
• If not using all in several days, I place some in vaccum bags and seal for freezing.

BASIC BROWN STOCK

Steps:

• Roast bones and vegetables Heat oven to 400°F. Arrange bones and beef in a single layer in a large heavy roasting pan. Drizzle with the oil and turn to coat. Roast, turning once and stirring often for even browning, until beginning to brown, about 45 minutes. Remove from oven, add tomato paste, and stir to combine. Cook over medium heat for about 30 seconds (to let it brown a little, which cooks out some of the acidity and intensifies the sweetness), then add vegetables, stirring well. Return to oven and roast until vegetables are browned and tender and bones are deeply browned, about 40 minutes.
• Deglaze pan Transfer bones and vegetables to a large stockpot, then spoon off fat from roasting pan and discard. Set the pan over two burners. Add the water or wine and bring to a boil, scraping up any brown bits from bottom with a wooden spoon fig. 1.1, boil until liquid is reduced by half, about 3 minutes. Pour everything into the stockpot.
• Make stock Add enough water (about 6 quarts) to stockpot to cover bones and vegetables by 2 inches. Bring to just under a boil, then reduce heat to a bare simmer (bubbles should just gently break at the surface). Add herbs and peppercorns and very gently simmer, uncovered, over low heat for 8 hours, adding more water as necessary to keep everything submerged.
• Strain stock Carefully pour stock through a fine sieve (do not press on solids) into a large heatproof bowl or another stockpot and discard solids. Stock will be dark brown. Skim off fat if using immediately, or let cool completely (in an ice-water bath, if desired) before transferring to airtight containers. Refrigerate at least 8 hours to allow the fat to accumulate at the top; lift off and discard fat before using or storing. Brown stock and its variations can be refrigerated for up to 3 days or frozen for up to 3 months; thaw completely in the refrigerator before using.
• BROWN CHICKEN STOCK
• Follow the above recipe to roast the flavor base and deglaze the pan using 5 pounds chicken parts (backs, necks, and wings) in place of veal and beef; omit garlic and use only 1 tablespoon tomato paste. Then make stock, adding enough water to cover everything by about 1 inch (about 3 quarts). Bring to a boil, then reduce heat to a gentle simmer. Add 1 dried bay leaf and 1 teaspoon peppercorns and cook 1 1/2 to 2 1/2 hours, skimming surface frequently. Strain, chill, and store as directed above. Makes 2 1/2 quarts.