How to make brown stock from poultry | Cooking Chicken

Summary

This video demonstrates how to make a rich, flavorful brown stock using poultry. Starting with a chicken carcass, vegetables like carrots and onions, and herbs such as parsley, thyme, and bay leaves, the process involves roasting the bones and vegetables, simmering them with water, and extracting the flavors. After straining the stock, it can be stored in the fridge or freezer for later use. Brown stock adds a deep, savory flavor to dishes and can easily be prepared at home with a few simple ingredients and techniques.

Takeaways

• 😀 Brown stock is a flavorful liquid made from poultry, used to enhance dishes by replacing water.
• 😀 Brown stock is richer and stronger in flavor compared to white stock.
• 😀 Making brown stock requires basic ingredients like chicken carcass, vegetables, herbs, and tomato paste.
• 😀 The process includes browning chicken bones in the oven to develop deep flavor before adding vegetables.
• 😀 Vegetables like carrots, onions, and garlic are added to the dish after the bones are browned for an extra flavor boost.
• 😀 Herbs like bay leaves, parsley, thyme, and garlic are essential in creating a rich, aromatic stock.
• 😀 The brown stock is simmered for 1 hour and 30 minutes to extract flavors fully.
• 😀 After simmering, strain the stock through a sieve, pressing down on the ingredients to extract all the liquid.
• 😀 Leftover ingredients can be repurposed for other dishes like soup.
• 😀 Brown stock can be stored in the fridge for a few days or frozen for weeks. When refrigerated, it turns to jelly but can be reheated to restore its liquid form.
• 😀 With simple ingredients and clear steps, making brown stock from poultry is easy and can be repeated for future meals.

Q & A

What is the primary purpose of making brown stock from poultry?

The primary purpose of making brown stock from poultry is to create a flavorful base that can be used in dishes instead of water, enhancing the flavor of soups, stews, and other recipes.

How does brown stock differ from white stock in terms of flavor?

Brown stock has a richer and stronger flavor compared to white stock. This is due to the browning of bones and the roasting of vegetables before the stock is made.

What ingredients are used in this demonstration to make brown stock?

The ingredients include a raw chicken carcass, carrots, onions, parsley, bay leaves, thyme, garlic, and concentrated tomato paste.

Can I substitute the ingredients in the stock with other vegetables or herbs?

Yes, you can replace the ingredients with other poultry vegetables and herbs of your choice to suit your personal preference.

What tools and equipment do I need to make brown stock from poultry?

You will need a chopping board, chef's knife, cooking pot, sieve, ladle, skimmer or jolted spoon, containers, ovenproof dish, and a spatula.

Why is it important to check the color of the chicken bones while browning them in the oven?

It’s important to check the color of the chicken bones every 10 minutes to ensure they brown properly without burning. The goal is to achieve a rich brown color, not blackened bones.

How long should the chicken bones be roasted in the oven?

The chicken bones should be roasted at 200°C (390°F) for around 40 minutes.

What should be done after placing the bones and vegetables in the cooking pot?

After placing the bones and vegetables in the pot, add the fresh herbs, spices, and tomato concentrate, and then cover everything with water.

What is the purpose of pouring boiling water onto the bottom of the roasting dish?

The purpose is to release any flavorful juices stuck to the bottom of the dish, which can be scraped up with a spatula and poured into the cooking pot to add more depth of flavor.

How long should the stock be simmered, and at what temperature?

The stock should be brought to a boil and then simmered for 1 hour and 30 minutes on low heat.

How can I store the brown stock once it is made?

You can store the brown stock in the fridge for several days or freeze it for several weeks. When taken out of the fridge, the stock will turn into a jelly-like consistency, but it will return to liquid form once reheated.