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BROWN CHICKEN STOCK - MASTER CHEFS
Recipe By :
Serving Size : 3 Preparation Time :0:00
Categories : Basics Stocks
Masterchefs New york
Am
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
5 lb Chicken, parts, (backs,
-- necks, carcasses, and
-- giblets), (no livers)
2 lg Onions, coarsely chopped
2 md Carrots, peeled, trimmed
-- coarsely chopped
2 lg Celery, stalks, with leaves,
-- trimmed, coarsely chopped
2 ea Garlic, cloves, crushed
1 bn Parsley, stems
2 ea Thyme, sprigs, OR
1 pn Thyme, dried
1 ea Bay leaf
1/2 ts Salt, coarse
6 ea Peppercorns
Preheat your oven to 450 F.
Roast the chicken bones in a roasting pan in the
oven for 30 minutes, then add the vegetables and roast
for 15 minutes more. Transfer everything to a stockpot.
Deglaze the roasting pan with a little water,
scraping up the little browned bits, and add them to
the stockpot.
Add cold water to cover by about 2 inches and
slowly bring to a boil, skimming all of the froth from
the surface as it forms.
Lower the heat and add all of the remaining
ingredients except the peppercorns. Simmer,
uncovered, for 3 hours. Add water as needed to cover
the ingredients and skim when necessary.
Add peppercorns for the last fifteen minutes of
the simmering process.
Strain the "soup" into a large bowl through a
colander lined with a double layer of dampened
cheesecloth. Gently press the solids to extract all
of the liquid possible.
Discard the solids and cool the liquid to room
temperature.
Refrigerate until chilled and lift off the solid
fat that forms at the surface. Discard the fats.
Pour the stock into containers for storage, label
and date.
Stock keeps for about 3 days in the refrigerator,
and up to six months in the freezer.
Yield: 3 to 4 quarts
Source: New York's Master Chefs, Bon Appetit
Magazine
: Written by Richard Sax, Photographs by Nancy
McFarland
: The Knapp Press, Los Angeles, 1985
Chef: Andree Abramoff, Andree's Mediterranean
Restaurant, New York
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