Brown Chicken Stock:
- 8 lbs chicken bones and trim (Beware that many larger chain grocery stores will not sell chicken bones, but most butcher shops will sell them to you.)
- 1 Sachet d’Épices
- 1 gallon + 64 oz cold water
- 6 oz tomato paste
- 1 lb Mirepoix (approx. 8 oz onion, 4 oz carrot, 4 oz celery), large-dice
- 2 tsp Salt (I use coarse sea salt)
- 2 fl oz vegetable oil or as needed
Preheat oven to 425°F
- Coat the roasting pan with a light film of oil and heat in 425°F oven. Add bones to pan then return pan to oven. Roast the bones, turning periodically, until they are a deep brown. Roast bones for 30 to 4 minutes.
- Once the bones are roasted, transfer them to a large stockpot and add 1 cup of cold water and the salt. The roasting pan needs to be deglazed by adding 1 cup of water, then add the dripping from the pan to the stockpot. Bring the stock to a simmer over low heat. Depouillage as needed. (skimming the impurities from the surface).
- Heat a medium-size pan (rondeau, wide and fairly shallow pan with two handles) over med. high, add a small amount of oil, just enough to provide a light film on the bottom of the pan. Add the mirepoix, stirring occasionally. The onions should turn a deep golden brown (the process known as caramelization); This takes about 15 minutes. Add the tomato paste and stir often, continuing to cook the mirepoix, about 1 -2 minutes; It will have a sweet aroma and begin to take on a rusty brown color. Then add 3-4 ladles full of stock to the mirepoix and stir. This mixture needs to simmer about 5 hours, then it can be add to the stock. You will also need to add the sachet d’Épices to the stock when you add the mixture.
- The stock needs to continue to cook while the mirepoix mixture is simmering. Be sure to depouillage as needed. Also you will need to taste the stock periodically. At this stage the stock will cook for about 1 more hour. (This step is completed after the mirepoix mixture has been added.)
- Finally, Strain the stock. It can be used now or stored for later use, but if it it stored it needs to be rapidly cooled.
**Safe methods for cooling:
- Ice-water bath – easy and commonly used method. Divide food into smaller containers, then place containers in a sink or large pot filled with ice water, stirring the stock to cool more evenly and faster.
- Ice paddle – Plastic ice paddles are a great and easy way to cool stock. They can be filled with ice or filled with water and then frozen, if you have a big enough freezer.
These methods can be combined for even faster cooling.