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Preview: Dark Chicken Stockby Paul M in Test Kitchen A rich, dark chicken stock with loads of flavor.
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Step 1: Preparing the Stock
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Preheat oven to 450ºF. Wash and roughly chop all of the vegetables. Cut the whole garlic in half horizontally. Place everything onto a baking sheet and drizzle with oil and toss. Roast the vegetables for 30 to 45 minutes. Place chicken bones onto baking sheet and roast for about 1 hour or until bones are golden brown. |
Step 2: Making the Stock
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Place roasted bones into pot along with roasted vegetables. Then pour in the cold water. Also add the thyme, parsley, peppercorns and bay leaves. Bring stock just to the boiling point, then turn heat to low. Simmer stock for about 6 hours. Check occasionally and skim any impurities, froth or fat from the surface. Cool the stock by placing it into a sink full of ice water to bring the temperature down quickly. Stir a few times to distribute the heat. Once cooled refrigerate. The stock can also be further reduced to create a thicker and richer stock, with a sauce like consistency.
Related Drill-downs |
Notes
Chicken stock is easy, inexpensive and healthy. A batch can be frozen into smaller, pre-measured portions for easy use later.
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Comments
I used to make gravy using store package gravy mixes. I thought they tasted pretty good :D I even used to experiment by mixing two or three different flavours together!
Then I discovered Rouxbe.com and learned how to make this dark chicken stock. What they don't tell you is that once this stock is reduced, it's so scrumptious that it can be used as a fabulous gravy by itself! I add a small amount of corn starch with water and wah lah!
I did reduce it alot, I lost about 3/4 of the volume but although I ended up with much less than I started with, the end result is so fabulous I have made this 4 tmes now and will never buy package gravy again :D
Sherry
In my area I can't find chicken bones/necks/backs. I've asked at supermarkets and a meat store, I've only found whole chickens and pieces of whole chickens: Thighs, wings, breasts. legs.
Would thighs be the best substitution for necks/backs? What's the best way to cook them? (Example: Do I remove skin/fat before roasting? If I roast them as whole pieces, will the meat have any flavor in it after 6 hrs in the stockpot?)
Thanks for your time!
--Ken
Supermarkets do not often have chicken bones but most butchers will, so you could ask there. If not, try buying a whole chicken and deboning your own. Here are a couple of Drill-downs that might help. We rarely by boneless skinless for this reason.
rouxbe.com/viewer/drilldown/2
rouxbe.com/viewer/drilldown/99
To answer your questions, you could use whole pieces but no, there wouldn't be much flavor left after six hours. But this is okay if you are going to make a chicken soup because the flavor will be in the stock. And don't worry about the skin and to much fat because you'll be skimming this off the top anyway once it is rendered (melted). Cheers....
How long will this stock last for if it is stored in the fridge- indefinitely?
If frozen this stock will keep for several months. If you refrigerate the stock it will only keep for a few days or so. It should also be brought back up to a boil when used in whichever dish you are preparing.
Freezing the stock is really the way to go, if you have the room. I like to freeze stock in flat packs for easy storage.
This is a Drill-down on "freezing stocks" rouxbe.com/viewer/drilldown/31 just cut and paste this URL and wathc the video...if you like.
My kitchen (country) doesn't even have gallon measurements! I had to go over to my neighbour's, borrow his imported Chevy and siphon out 99% of his gas. Then I drove it to a gas station and put in 1 gallon exactly. Then, after pushing the car home, siphoned off the gas and was finally able to see what a gallon is. What a cumbersome process!
1 gallon = 4 quarts = 3.84 liters = 8 pints = 16 cups = 128 ounces
1 quart = 4 cups = 32 ounces
Hope this helps.