Soups & Stews |
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Brown Chicken Stock - 1997
Recipe courtesy of Mike Nohl
INGREDIENTS
PREPARATION
Preheat the oven to 450 degrees. Trim fat off the chicken parts and spread them in a heavy-bottomed roasting pan with the chopped vegetables. Roast until they are well browned, usually 45 minutes to an hour. Do not let the bottom of the roasting pan burn.
Remove the roasting pan from the oven, transfer the chicken and vegetables to an 8 to 10 quart pot, and pour off or ladle off any grease in the bottom of the roasting pan. Discard the grease. Pour 2 cups water into the roasting pan and scrape the bottom with a wooden spoon to dissolve the juices adhering to the bottom.
Put the bouquet garni into the pot with the chicken and vegetables and pour over the contents of the roasting pan. Add the rest of the water or slightly more or less if necessary to barely cover the chicken parts.
Heat over medium heat until the water comes to a simmer. Turn the heat down low enough to keep the broth at a slow simmer and cook for about 3 hours. Every 30 minutes, skim off any fat or froth that comes to the surface.
When the broth is done, strain it into a clean pot or heat-resistant plastic container. Let it cool, uncovered, for an hour before putting it in the refrigerator. The next day, when the broth is cold, spoon off and discard any fat that has congealed on its surface.
This broth is a great base for soups, and is fantastic when used in Arborio rice. This is also a great recipe using a turkey carcass.
- 6 pounds Chicken backs, necks or bones
- 1 medium Onion -- Chopped
- 1 medium carrot -- Chopped
- 1 rib celery -- Chopped
- 4 ½ quarts water
- 1 bouquet garni
PREPARATION
Preheat the oven to 450 degrees. Trim fat off the chicken parts and spread them in a heavy-bottomed roasting pan with the chopped vegetables. Roast until they are well browned, usually 45 minutes to an hour. Do not let the bottom of the roasting pan burn.
Remove the roasting pan from the oven, transfer the chicken and vegetables to an 8 to 10 quart pot, and pour off or ladle off any grease in the bottom of the roasting pan. Discard the grease. Pour 2 cups water into the roasting pan and scrape the bottom with a wooden spoon to dissolve the juices adhering to the bottom.
Put the bouquet garni into the pot with the chicken and vegetables and pour over the contents of the roasting pan. Add the rest of the water or slightly more or less if necessary to barely cover the chicken parts.
Heat over medium heat until the water comes to a simmer. Turn the heat down low enough to keep the broth at a slow simmer and cook for about 3 hours. Every 30 minutes, skim off any fat or froth that comes to the surface.
When the broth is done, strain it into a clean pot or heat-resistant plastic container. Let it cool, uncovered, for an hour before putting it in the refrigerator. The next day, when the broth is cold, spoon off and discard any fat that has congealed on its surface.
This broth is a great base for soups, and is fantastic when used in Arborio rice. This is also a great recipe using a turkey carcass.
