Brown Chicken Stock

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Brown Chicken Stock Ingredients

6 lb Assorted chicken bones	2 tb Tomato paste
(ideally a mixture of backs;	1/2 c Dry white or red wine
Wings and legs)	Several Parsley sprigs
3 md Onions; peeled, and	Several Thyme sprigs
; halved horizontally	2 Bay leaves
3 Celery stalks; cut into	10 Peppercorns
3 Carrots; peeled, cut chunks	Contents of stock bag;
1 Garlic head; halved

Instructions for Brown Chicken Stock

Preheat oven to 450 degrees. Place chicken bones in single layer in one or two roasting pans. Place in oven and roast 40 to 60 minutes until well browned. Remove from oven and place bones in large stockpot. Add onion, celery, carrots and garlic to one roasting pan. Stir to coat with chicken juices, and return to oven. Roast 20 minutes until beginning to caramelize. Stir in tomato paste and roast another 15 minutes. Remove from oven and remove vegetables to stockpot. Add 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 wine into the second one and scrape up caramelized juices; add to stockpot. Add herbs and peppercorns to stockpot, along with the contents of your stock bag, if using, then add enough cold water to generously cover the contents by 3 inches or so. Bring to a simmer over high heat then skim foam, reduce heat to very-low, and simmer very gently 4 to 6 hours until all cartilage has melted off the bones. Strain through a coarse strainer into a large metal bowl, cool at room temperature 2 hours, then place in fridge uncovered until chilled thoroughly, then cover. Will keep for 2 days before either using or reducing and freezing. Strain through fine mesh strainer before using or freezing. To reduce and freeze, remove any congealed fat from the cold stock then empty it into a large saucepan or Dutch oven. Bring to a boil over high heat then lower heat to medium and reduce stock at a lively simmer until half the original volume. Skim as necessary. When well reduced, allow to cool then pour through fine mesh strainer into small freezer containers, label and freeze. To use, add an equal quantity of water to the thawed chicken stock. This recipe yields 4 to 6 quarts of stock. Comments: Making excellent stock requires paying attention to a few simple rules. To ensure clear stock, use cold water, skim frequently, and never let the stock boil, which would incorporate fat and particles in the liquid. Keep the stock at just barely a simmer so that 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 which has more flavor than younger birds. Extra chicken wings enhance the stock. This recipe yields about 4 to 6 quarts 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 tacos, etc., or 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 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 complexity to chicken or vegetable stocks. Two rules apply: Not too much of ANY one vegetable, which would overwhelm the stock; and NO vegetables that are intensely strong or 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. Recipe Source: TOO HOT TAMALES with Susan Feniger and Mary Sue Milliken From the TV FOOD NETWORK - (Show # TH-1E13 broadcast 01-30-1997) Downloaded from their Web-Site - http://www.foodtv.com Formatted for MasterCook by MR MAD, aka Joe Comiskey - jpmd44a@prodigy.com 02-04-1997 Recipe by: Susan Feniger and Mary Sue Milliken Converted by MM_Buster v2.0l.

Main Ingredient: ChickenCuisine: Uncategorized

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