MAKING CHICKEN STOCK AT HOME
For those of you who enjoy making your own stocks, here is a simple
recipe for making your own chicken stock at home with a variation
for making brown chicken stock. There are basically two types of chicken stocks that are taught in culinary schools; white chicken stock and brown chicken stock.
The difference is the white chicken stock is the bones are boiled from the start where as roasted chicken stock requires roasting the bones first.
Click on the link if you are interested in watching a How to Make Basic Chicken Stock Video.
But What If You Don't Want To Make It From Scratch
The first recipe is for white chicken stock much like the incredible Fond
de Poulet Gold, a 40 to 1 white 
chicken
stock reduction. Although a little more time consuming, the
variation for making a brown chicken stock similar to Glace de Poulet Gold, a 20
to 1 reduction, will give you a richer, more flavorful stock.
If you don't have the time, desire, or room to store a gallon of stock in your freezer, please check out More Than Gourmet's professional quality chicken stocks Glace de Poulet Gold and Fond de Poulet Gold.
Basic Chicken Stock
makes 1 gallon
Ingredients:
- 8 pounds chicken bones
- 6 quarts cold water
- 1 pound Mirepoix
- 1 Sachet d'Epices
- Salt to taste
Rinse the bones and add them to a large stock pot filled with the water.
Bring the stock to a boil over medium heat. Simmer the stock for 4 to 5 hours skimming the surface when necessary. Add the mirepoix, sachet d'epices and salt during the last hour of simmering.
Strain, let cool and store.
Brown Chicken Stock Variation
For a more robust version, you may be interested in making Roasted Chicken Stock. Click Here for a great recipe to make your own roasted chicken stock at home.
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