The skills shown in this video are easy to learn if you have a medium cooking level.
Preparation: 20 minutes. Cooking time: 2 hours and 20 minutes.
In this video you will learn how to make brown stock from poultry. It's a kind of stock you can use instead of water to give your dishes more flavour. A stock can be white or brown. Brown stock has a richer and stronger flavour than white stock. By using the methods shown in this video, the flavours of the poultry are absorbed by the water. Follow these steps and you will easily make your own brown stock.
In this demonstration, we use: a raw chicken carcass, a carrot, an onion, some parsley, some bay leaves, some thyme, some garlic, and some concentrated tomato paste . You can replace these ingredients with the poultry, vegetables and herbs of your choice.
You will also need: a chopping board, a chef's knife, a cooking pot, a sieve, a ladle, some water, a skimmer or slotted spoon, two containers, an oven-proof dish and a spatula.
Before we begin, we have already peeled and cleaned all the vegetables.
Cut the chicken carcass in large pieces. Place the pieces on the oven-proof dish. Put the dish into the oven at 200 degrees Celsius or 390 degrees Fahrenheit for around 40 minutes.
Check the colour of the bones every 10 minutes and turn them over. They should turn brown but not black. The bones are ready.
Chop the carrots and onions. Then crush the garlic as shown. Add them to the dish with the chicken bones. Then place the dish into the oven at 200 degrees Celsius or 390 degrees Fahrenheit for about 10 minutes.
Put the bones and vegetables into the cooking pot. Add the fresh herbs, the spices and the tomato concentrate. Then cover it all with water.
The bottom of the dish still has some juices full of flavour. Pour some boiling water to help remove them. Then use a spatula to scrape the bottom. Pour these juices into the cooking pot.
Bring the water to a boil. Then lower the temperature. Simmer for 1 hour and 30 minutes.
When the cooking is done, pass the contents through the sieve. You can press down on the ingredients. The leftover contents can be kept for another use, such as for soup. Finally, sieve the rest of the stock.
The brown stock is ready!
If you want to conserve it, don't leave it at room temperature. Keep it several days in the fridge or several weeks in the freezer. When you take it out of the fridge the stock will turn to jelly. Don't worry. You only need to reheat it to turn it liquid.
Now you know how to make a brown stock from poultry! It is simple to do and you can make it again and again.