Brown Chicken Stock

Preparation info

  • yield:

    8 quarts

    • Difficulty

      Medium

Appears in

Sauces

By James Peterson

Published 1991

  • About

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 s

Ingredients

Method