Brown chicken stock is especially useful in kitchens where it is not practical to prepare beef and/or veal glazes and stocks. If the kitchen does not generate enough chicken carcasses for the stock, most wholesale butchers will deliver chicken carcasses at a nominal cost. Chicken wings and drumsticks are inexpensive and more flavorful than carcasses or backs.
Brown chicken stock can be used for deglazing sauté pans and roasting pans and as a base for more concentrated, specialized stocks such as game or pigeon. It is good to have brown chicken stock on hand to use as a thinner for sauces that may have become too reduced.
|chicken carcasses, drumsticks, or wings|
|cold chicken stock or water|
|bouquet garni (
Copyright © 2017 by James Peterson. Published by Houghton Mifflin Harcourt Publishing Company. All rights reserved.