Brown chicken or game stock

Brown chicken or game stock

By
From
French Lessons
Makes
2 litres
Prep
10 mins
Cooking time
45 mins
Photographer
Steve Brown

Although this stock can be made with water, I like to use a white stock as the base liquid, which results in a richer, deeper flavour. Use white chicken stock for your base if making brown chicken stock, white game stock as the base for brown game stock. For an even more intense flavour use a base of half white stock and half brown veal stock. To ensure the final stock is clear, use chilled white stock, straight from the refrigerator. As it warms through, any impurities will rise to the surface. Use a ladle to skim these away immediately.

Ingredients

Quantity Ingredient
50ml vegetable oil
2kg meaty chicken wings and carcasses
150g butter, cold and diced
300g shallots, finely sliced
300g button mushrooms, finely sliced
1/2 garlic bulb
6 sprigs thyme
3 litres white stock
salt
pepper

Method

  1. Preheat the oven to 190°C. Put the oil in a roasting pan and heat in the oven. Roughly chop the bones into small, even-sized pieces. Add them to the roasting pan and roast for 10–15 minutes, stirring occasionally to prevent them sticking and burning.
  2. Once the wings are golden brown, scatter on the butter and return to the oven until it foams. Add the vegetables, garlic and thyme and return to the oven for a further 10 minutes, until everything is a deep golden brown.
  3. Remove the roasting pan from the oven. Tip the contents into a colander to drain, then transfer them to a stockpot or large saucepan. Tip out all the fat from the roasting pan and place it over a medium heat. Add a few splashes of water and stir to scrape up any caramelised residue; this is called deglazing. Pour the deglazing liquid over the roasted bones and vegetables, then pour on the cold stock.
  4. Bring to the boil slowly. Use a ladle to skim away the scum and impurities as they rise to the surface. When the stock boils, reduce the heat and simmer gently, uncovered, for 30 minutes, skimming frequently.
  5. Leave to cool slightly then strain through a fine sieve into a pitcher or bowl. Allow to cool completely, then skim again and refrigerate overnight. When the stock is cold most of the fat will have solidified into a layer on the surface. This can be easily scraped away.
  6. If not using immediately, divide into 500 ml batches and freeze. If using from frozen, leave to thaw out in the refrigerator overnight, or defrost quickly in the microwave. This minimises the risk of harmful bacteria forming.
  7. The stock will keep in sealed containers in the fridge for 3 days or up to 3 months in the freezer.
Tags:
French
France
European
Justin
North
chef
restaurant
basics
how to
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