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Preview: Dark Chicken Stockby Dawn T in Rouxbe Videos A rich, dark chicken stock with loads of flavor. It's a practical and delicious alternative to veal stock.
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Step 1: Caramelizing the Bones and Mirepoix
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Preheat the oven to 425º degrees Fahrenheit. Lightly coat a roasting pan with 2 tablespoons of the oil and lay the bones in a single layer. Place into the oven to caramelize. Meanwhile, wash and roughly chop all of the mirepoix into approximately 3/4- to 1 - inch pieces. Keep the leeks separate, as they will be added a bit later. Cut the garlic in half horizontally. For easy clean up, line a baking tray with foil all the way up the sides. Add about 1 tablespoon of the oil and the mirepoix. Add another tablespoon of oil over top and toss to coat. Place into the oven for about 30 minutes. Check the bones after about 40 minutes or so. If they’re golden brown, turn them over and place them back into the oven to caramelize on the other side. Toss the vegetables occasionally to ensure they're cooking evenly. Now, add the leeks, toss again and place back into the oven. Once the mirepoix is done, push it towards the center of the foil, being careful not to tear it. Next, heat a stock pot to medium and add the rest of the oil (about 2 tablespoons). Transfer the mirepoix to the pot and add the tomato paste. Cook for about a minute or so, turn off the heat and set aside while you check on the bones. Once the bones are nicely caramelized, add them to the stock pot. Carefully drain the excess fat from the roasting pan. Place the pan onto the stove top and turn the heat to medium-high. Deglaze with the white wine. Once the wine has reduced, scrape the bottom and pour everything into the stock pot.
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Step 2: Cooking the Stock
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To cook the stock, cover the bones and mirepoix with enough cold water to cover everything by about 2 inches. Slowly bring the stock to a simmer over medium heat. As the stock heats up, you'll need to skim the surface periodically to remove any fat and impurities. Cook the stock for approximately 6 hours. About 30 minutes before the stock has finished cooking, add the bouquet garni and continue to simmer.
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Step 3: Finishing the Stock
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Once the stock has finished cooking, gently remove the bones and mirepoix using a spider. Strain the stock through a sieve. You now have a beautiful rich chicken stock, which can be used in soups, stews and many other dishes. If not using immediately, cool the stock over an ice bath and store appropriately.
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Step 4: Dark Chicken Stock Reduction
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You can further reduce this stock to create an even richer stock with a sauce-like consistency. Simply place back on the stove and simmer until the stock is reduced by half. The reduced dark chicken stock can be used as the base for many healthy and delicious dishes and sauces. |
Notes
Go to the Rouxbe Cooking School to take a course on Making Stocks:
rouxbe.com/school/sections/3/objectives
Mirepoix refers to the vegetable component of the stock, which is, in this case, the onions, celery, carrots, leek and garlic.
When deglazing the pan, you can use white or red wine, sherry or even water. It's up to you and your personal taste.
Bouquet garni refers to the seasoning component of the stock, which is, in this case, the bay leaves, thyme, parsley stems and black peppercorns.
Stock will keep in the in the refrigerator for a few days, or in the freezer for a few months. Just make sure to bring it to a boil before consuming.
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Comments
I made stock for the first time and used this recipe--it turned out great! It was easy to do, too. Thank you.
Your recipe calls for barely simmering the stock for 6 hrs. Other recipes I've seen say simmer only 1 hr. Is the amount of flavor proportionately greater in the longer-simmered stock?
Short answer:
There IS a point where you will not extract any more flavor from bones and/or vegetables. A slow simmer results in a slower extraction process and is used to produce a very clear stock. We suggest 4 to 6 hours at a very slow simmer for best results.
Longer Answer: Let me first start off by talking about what a stock is - it is flavored water. That's it. Making a stock is like making tea where you are simply infusing flavor into water to use as a base for a: e.g. sauce, soup, braised dish, etc.
With that out of the way, there are no absolutes with stocks. You simmer to extract flavor and if you like the flavor you have reached after 1 or 2 hours, then so be it. It will still produce an end-dish that will be better than if you simply added plain water. And unlike tea, you can even cook a stock longer without causing the stock to degrade in flavor. You won't be extracting any more flavor after a certain point, but rather you will start concentrating the flavors through reduction.
So remember - no absolutes. If you want to add tomatoes and more thyme to adjust the base flavor, then go ahead. This is where stock making gets fun and begins to take on your own personal culinary character.
I made this stock yesterday. Instead of my usual short cut methods, I followed the recipe. this is some of the best stock I've ever made. I did simmer for 6 hours. It was very gellatenous when cooled. I can't wait to use this stock. I also put the stock in ziplock bags, laying flat in the freezer. I had 8 bags which hardly took any room...awesome!
Fantastic stock. I've used it in meat dumplings and almost anywhere "water" is needed in a recipe. I too have a gelatinous mass in my fridge which I enjoy scooping out and enriching my, now superior, dishes. Thanks guys! 100%
I had to use ketchup as I didn't have paste...