Dark chicken stock
Dark chicken stock
Σχετικά με τη συνταγή
Διατροφική αξία ανά μερίδα
Dark chicken stock
Υλικά
- 2 kg chicken wings
- 2 kg chicken bones
- Approximately 4 liters cold water
- 2 yellow onions
- 1 head garlic
- 3 carrots
- ¼ celery root
- 2 celery stalks
- Stems from ⅓ bunch parsley (leaves removed)
- 1 piece leek (white part only)
- 300 g whole button mushrooms
- 3-4 sprigs fresh thyme
- 2 sprigs rosemary
- 2 bay leaves
- 1 tbsp black pepper corns
- 100 ml white wine
- 80 ml olive oil
Εκτέλεση
Place the chicken wings and bones in one or two baking trays and roast them in a preheated oven at 180°C (356°F) for approximately 30’, until they develop a deep golden-brown color and become well caramelized on the outside.
Meanwhile, heat the olive oil in a large, deep stockpot.
Cut the head of garlic in half crosswise, leaving the skin on. Roughly chop the onions, carrots, celery root, celery, and leek.
Add the vegetables and garlic to the stockpot and sauté, stirring regularly, until they are well caramelized and develop a deep color.
Add the mushrooms and continue sautéing until they develop color.
Add the thyme, rosemary, bay leaves, black peppercorns, and parsley stems.
Once the chicken wings and bones have developed a deep golden-brown color, remove them from the oven and transfer them to the stockpot with the vegetables.
Pour the white wine into the hot baking tray where the chicken was roasted and place it over low heat. Using a spatula, scrape the bottom of the tray well to release all the caramelized juices and flavorful browned bits.
Transfer the entire contents of the tray into the stockpot.
Add the cold water, enough to fully cover all the ingredients, and bring the stock to a boil.
As soon as the stock begins to boil, carefully skim the surface. Using a pastry brush, clean the sides of the stockpot, allowing any residue collected around the edges to return to the stock.
Reduce the heat and gently simmer the stock for approximately 2 hours 30’. As the liquid level decreases, periodically clean the sides of the stockpot with the pastry brush, allowing the residue to return to the stock.
Remove the stockpot from the heat and strain the stock through a fine-mesh sieve.
Transfer the strained stock to a clean pot and simmer over medium-low heat, carefully skimming the surface, until it reduces slightly and develops a more intense flavor.
Allow the stock to cool completely.
Store the stock in clean, airtight containers or jars in the refrigerator for up to 3 days. Alternatively, divide it into smaller portions and freeze for up to 3 months.
• Properly roasting the chicken wings and bones is essential for achieving the deep color and rich flavor of the stock. They should caramelize well without burning.
• Sauté the vegetables until they develop a deep color, as their caramelization enhances the flavor and aromas of the stock.
• Deglazing the baking tray with white wine allows you to capture all the caramelized juices and flavorful browned bits left from the chicken.
• Use only the parsley stems, not the leaves, to maintain the clean color and appearance of the stock.
• When straining the stock, do not press the chicken bones or vegetables against the sieve. Let the stock drain naturally to keep it clean and clear.
• Reducing the stock slightly after straining intensifies its flavor and highlights its deep, rich taste.
• Dark chicken stock is an ideal base for sauces, stews, risotto, and many other recipes.
• A good dark chicken stock is one of the most important foundations of cooking. Its deep flavor and aromas can transform even a simple dish.
