Brown Chicken Stock
Serves: 4
Leila Emmerich
1 January 1970
Based on User reviews:
54
Spice
47
Sweetness
46
Sourness
43
mins
Prep time (avg)
5.8
Difficulty
Ingredients:
Directions:
1
Brown meat, bones and vegetables either in batches in a heated stockpot, oil added
2
Or place all meat, bones and vegetables on baking sheet and brown in oven and then add to stockpot
3
When browned, add cold water to cover them by 2 inches, Bring to a simmer at medium heat
4
As the liquid starts to simmer, scum will rise
5
Remove it with a ladle for about 20 minutes until it stops to accumulate
6
Add the bouquet garni and add more water if necessary -- water should cover all ingredients by 1 inch
7
When liquid is simmering again, skim as necessary
8
Keep at a simmer for 4 to 5 minutes
9
Skim fat and scum occasionally
10
Boiling water should be added if the liquid evaporates below the level of all ingredients
11
Never allow the liquid to boil to avoid fat and scum incorporating themselves into the liquid and making it cloudy
12
Cooking may be stopped at any time and continued later
13
Never cover the pot totally before contents have completely cooled -- otherwise the stock will turn sour
14
After 4 to 5 hours of cooking, strain the stock out of the stockpot into a bowl
15
Press on the vegetables, to squeeze out all the liquid
16
Discard the vegetables
17
Let stock settle for 5 minutes
18
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
19
Or put the stock into the refrigerator, uncovered, until fat on top has hardened and can be scraped off
20
Taste the degreased stock for taste
21
Boil it down to evaporate some of its water content and to concentrate its strength
22
Chill in ice-bath
23
Cover and refrigerate it, or bottle and freeze it
24
Stock kept in the refrigerator must be brought to the boil every 3 or 4 days to keep it from spoiling
25
; Into a cheesecloth tie: