Brown chicken stock

Brown chicken stock

By
From
Becasse
Makes
3 litres
Photographer
Steve Brown

It is important to add the white chicken stock straight from the fridge. As it heats, the proteins from the chicken will act as a raft, lifting any impurities to the surface. These need to be skimmed away, which results in a lovely clear stock.

Ingredients

Quantity Ingredient
2kg meaty chicken wings
150ml non-scented cooking oil
salt and freshly ground pepper
250g unsalted butter, diced
500g shallots, finely sliced
500g button mushrooms, finely sliced
1 head garlic, cut in half crosswise
8 sprigs thyme
4 litres chilled white chicken stock, (above)

Method

  1. Preheat your oven to 190°C. Roughly chop the chicken wings into small pieces. Heat a large baking tray in the oven then add the oil and chopped chicken pieces and season with salt and freshly ground pepper. Spread the bones out to ensure they colour evenly. Roast in the oven for 10–15 minutes, stirring regularly to prevent them sticking and burning.
  2. When the bones are golden-brown, scatter over the diced butter and return to the oven. Once the butter heats to a nut-brown foam allow to caramelise for a further 5 minutes. Add the shallots, mushroom, garlic and thyme and cook for another 10 minutes until everything is caramelised a deep brown. Tip the contents into a colander to drain off the fat.
  3. Deglaze the sticky sediment in the baking tray with a little water. Tip into a large stockpot with the roasted bones and vegetables then add the cold chicken stock. Bring to a boil, skimming to remove any fat or sediment that rises to the surface. Lower the heat and simmer gently for about 30 minutes, skimming frequently. Leave to cool slightly then pour through a chinois or fine sieve. Leave the stock to settle for around 2 hours then skim thoroughly and refrigerate. The stock will keep in the refrigerator for 2 days or up to a month in the freezer.
Tags:
restaurant
Becasse
Justin
North
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