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 taught in culinary schools; white chicken stock and brown chicken stock.
The difference between white chicken stock and brown chicken stock is how the bones are handled. For white chicken stock, the bones are simply boiled whereas with brown chicken stock, the ones are first roasted and then simmered.
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
This 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 these commercial products now available on the Internet. Now Available at Amazon.com
For years we suggested you purchase these products from a favorite gourmet web site but now that Amazon is stocking this product at prices 35% less, we suggest you buy them here:
More Affordable Roasted Chicken Stocks Online
Glace de Poulet Gold is our favorite commercial roasted chicken stock product but it may be too expensive for everyone. So we have been finding alternatives that are less expensive but still very good quality. These include:
No MSG, Gluten free and no Trans Fat $$$
Savory Choice Chicken Broth Concentrate, 5.1-Ounce Boxes (Pack of 4) |
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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