Stocks, also called broths in some recipes,
are essential to many dishes. A great number of soups and sauces are based
on stocks. Stews, sautÚs, and daubes are moistened with stocks.
Traditional restaurants normally have veal, chicken and beef stocks on
hand, but in a home, we could simplify things by using white chicken stock
for light-colored and delicately flavored preparations, and brown chicken
stock for darker, more robust dishes.
White chicken stock is made with raw
vegetables and chicken, and has a light color and flavor. It's used in
pale soups and other light-colored or delicate-tasting dishes. Brown
chicken stock is made with bones and vegetables that are browned in a
roasting pan in the oven before the water is added. Because of this
preliminary caramelization, brown stock has a richer flavor and darker
color than white stock. Brown chicken stock is used normally in stews and
Bring to a
gentle simmer for 3-4 hours, skimming off fat and scum from time to
Strain, allow to
cool and refrigerate to keep.
Brown Chicken Stock
carcasses or parts and aromatic vegetables in a sturdy roasting pan.
Roast at 205oC
(400oF) until the parts are well browned, the juices
caramelized on the bottom of the pan, and the fat is clear and floats.
chicken to a pot.
Spoon off and
Set the roasting
pan on the stove, pour in water or stock, and deglaze the caramelized
juices by scraping the bottom of the pan with a wooden spoon until all
the juices have dissolved.
deglazed juices over the chicken parts.
stock or water to cover.
and skim off any froth or fat that floats to the top.
Make a bouquet
garni and nestle it in the stock.
Simmer for 3 to
4 hours, skimming off fat and scum every 30 minutes.
Strain the stock
Chill the stock
overnight in the refrigerator to keep.
Use chicken carcasses or cut-up whole
chicken for stock, or if easier to find (also less expensive), use
chicken wings, drumstick or legs.
Count on about 2 cups of water per 450
grams of solids. The water should barely cover the meat or bones. Too
much liquid makes the stock too diluted.
Flavor stocks with carrot, onion, celery
and if you like, fennel branches, roughly cut into large chunks.
Stocks are degreased by skimming with a
ladle while they simmer and then again, once they are chilled, by
scraping off the fat that congeals on the top of the stock.
A duck stock is prepared just like a
brown chicken stock, for a particularly flavorful duck stock, moisten
the bones with white or brown chicken stock.
Never put hot stock in the refrigerator
or freezer. The heat of the stock will rise the temperature of the unit
and compromise the other foods in it. Let stocks cool at room
temperature for an hour or two before refrigerating. If you're freezing
the stock, chill in the refrigerator for several hours before moving it
to the freezer.
Stocks can be stored normally for up to
5 days in the refrigerator and longer period in the freezer.