Wednesday, January 6, 2010

Dark Chicken Stock

Also, check out Taste Test Tuesday for the difference between stock/broth and white stock/dark stock.

4-6 tbsp of canola oil
chicken bones
celery ribs
1-2 heads of garlic
1-3 tbsp tomato paste
1/2 -3/4 cup dry white wine

Refer to White Chicken Stock for ingredient amounts.

Preheat the oven to 425ยบ degrees Fahrenheit. Lightly coat a roasting pan with 2 tablespoons of the oil and lay the fresh bones in a single layer (I used bones from a chicken that had already been cooked but fresh bones are better). Place into the oven to caramelize.

Meanwhile, wash and roughly chop all of the mirepoix (carrots, onions, leeks, celery, garlic) into 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 1tablespoon of 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 are 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. Cover with enough cold water to cover everything by 2 inches. Refer to White Chicken Stock and follow the directions for finishing the stock. The only difference is that you will want to simmer it for at least 6 hours and up to 10 hours before adding the bouquet garni (bay leaves, thyme, parsley, peppercorns).


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