Brown chicken stock recipe And Books
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Brown chicken stock recipe and books|
So you would like to know how to make Brown chicken stock recipe! It is not hard, follow the steps below and enjoy your own creation. Check our books section as well!
brown chicken stock
12 fresh ripe tomatoes
2 celery sticks
1 garlic clove
1kg chicken winglets
112g chicken thighs cut into pieces
knob of butter
1tbspn tomato puree
1L dry white wine
1 sprig fresh thyme
1 sprig fresh parsley
1 bay leaf
handful black peppercorns
Quarter the tomatoes.
Peel wash and cut all the remaining vegetables into dice keeping the carrot dice separate.
Place the chicken winglets and thighs in a roasting tray with the butter and cook in a hot oven until they start to colour.
Add the carrots and when they start to caramelize add the onion leek celery and garlic.
When all the vegetables are golden add the tomatoes and the puree and roast for a further 10 minutes.
Remove the roasting tray from the oven and place on the top of the cooker.
Add the wine and reduce by three quarters.
Transfer the contents of the tray to a large saucepan and deglaze the roasting tray with a little water. Add this liquid to the saucepan as well.
Add the water madeira herbs and peppercorns bring to the boil and then simmer for at least 5 hours continuously skimming off any scum that rises to the surface.
Pass through a double layer of muslin squeezing to extract all the juices.
Leave to cook then refrigerate.
The next day the stock should have set into nice jelly.
Scrape off any excess fat on the surface.
Reheat and reduce by half.
This is the basis for our Demiglace (qv)
We truly hope you will like this American recipe, and enjoy your tasty Brown chicken stock recepie. Check out these great recipe books and learn how to make Brown chicken stock!
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