MAKING ROASTED CHICKEN STOCK AT HOME
"If you want to prepare delicious food, "incredible"
food, you absolutely must start with the right ingredients.
And, without a doubt, that includes homemade stock.
" - Chef Jean-Pierre Brehier
We wanted to share with you a classic recipe for making Roasted Chicken Stock at home. It is not a difficult process, but does take time and effort to make it right. A good stock can easily make the difference between a mediocre meal and one of distinction.
But on the other hand.....
If you are interested in making your favorite recipes that require Roasted Chicken Stock (Glace de Poulet) but don't have the time or interest in making it from scratch, we invite you to check out Glace de Poulet Gold. Used in many of the finest restaurants in the country, is easy to use, and will elevate your cooking to a new level. Click Here for more information.
The recipe below makes approximately 2 quarts of roasted chicken stock. A one pound container of Glace de Poulet Gold makes approximately 2 - 2 1/2 quarts of roasted chicken stock.
Roasted Chicken Stock
recipe adapted from Incredible Cuisine
by Chef Jean-Pierre Brehier
Ingredients
- 5 pounds chicken bones and parts
- 2 medium onions, coarsely chopped
- 1/2 cup tomato paste
- 4 celery stalks, cut into 1/2 inch chunks
- 3 carrots, cleaned and cut into 1/2 inch chunks 1 leek, rinsed will, cut into 1/2 inch pieces
- 12 sprigs fresh parsley
- 4 sprigs fresh thyme
- 2 large bay leaves
- 12 black peppercorns
Procedure:
Preheat oven to 450 degrees F.
In a roasting pan, combine the chicken parts, onions, and tomato paste. Roast for about 45 minutes or until golden brown. Transfer to a large stock pot Add the celery, carrots, leeks, parsley, thyme, bay leaves, and peppercorns.
Add enough cold water to cover all the ingredients. Bring water to a boil very slowly. This will help prevent clouding of the stock. Do not cover the pot. When the stock comes to a boil, lower the heat so that the stock simmers gently. Skim any froth or foam that may surface.
Let the stock simmer for about 4 hours, skimming as needed.
Turn off the heat and let the stock cool for 3o minutes to 1 hour. Use a slotted spoon to remove the chicken bones and discard. Strain the stock through a fine sieve and discard the vegetables left behind. Strain again, this time through a sieve or colander lined with a double layer of cheesecloth.
Cool overnight in the refrigerator to allow the fat to rise to the surface. Skim the fat and portion the stock into containers. Label, date and freeze.
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