A rich, dark chicken stock with loads of flavor. It's a practical and delicious alternative to veal stock.
|Comments: 111||Views: 33661||Success: 100%|
If you really want to learn how to cook, then you need to practice the concepts taught in this lesson. We've compiled some "edible exercises" along with some supporting recipes that will help reinforce what was taught in this lesson.
Make Dark Chicken Stock (recipe below). When done, strain, properly cool over an ice bath and then refrigerate overnight. The next day, defat the stock. Add 2 cups of the dark chicken stock to a small pot and simmer until the stock is only 1 cup in volume (this is reducing a stock). Pour it into a mug – yes a mug – season with a bit of salt and drink it like a tea. Yum!
Next, reduce the stock even further to until you reach sauce-like consistency. Place 4 cups of dark chicken stock into a pot. Over a low simmer, reduce it down to about 1/2 to 1 cup in volume, or until you reach a sauce-like consistency. Take this reduced stock off the heat, swirl in some cold, unsalted butter (about a tablespoon), and season with salt and freshly ground black pepper to taste. Pour this over cooked chicken.
Okay, time for some Rouxbe recipes (see below). Start with the Roast Pork Tenderloin, and then move onto the Roasted Lemon and Cilantro Chicken, substituting the Dark Chicken Stock you just made for the chicken stock in the recipe. And, if you are feeling adventurous, try the Gnocchi with Lemon Sage Sauce.
In partnership with:
Northwest Culinary Academy of Vancouver