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Brown Chicken Stock

post #1 of 5
4/26/09 at 12:36pm
Thread Starter 
After reading about this and hearing Chef talk about it, I made some last night. Interesting. Tastes good, and looks nothing like chicken stock. It's darker than some of the veal stock I have made!

I am going to use some tonight for chausseur and save the rest for jus sauces with other chicken dishes.

The key, BTW, is onions "brulee", that is, burnt. Cut them in half at the equator and roast them on a baking sheet until the cut surface is "black like your shoe." Then add to the stock. Don't worry about any bitter taste. It's not an issue.
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post #2 of 5
4/26/09 at 12:41pm
I need to try this. I always just wind up making normal white chicken stock and recently found a decent source for veal bones, but this sounds great.
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post #3 of 5
4/26/09 at 12:42pm
My shoe isn't black...

Srsly, do you roast the onions cut-side down?
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post #4 of 5
4/26/09 at 12:48pm
Thread Starter 
Quote:
Originally Posted by grimslade View Post
Srsly, do you roast the onions cut-side down?
Yes, cut side flat on the surface. At school we used our flat tops, but I don't have one at home, so I used a baking sheet on the bottom rack.

At the FCI, kitchen clogs are regulation black.
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post #5 of 5
4/26/09 at 2:13pm
Kwilk approves of this threak.
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