Brown chicken stock & Demi-Glace

Stocks are the base for great recipes. They play an important role in the cuisine world. Stocks are easy to prepare and utilize scraps that would otherwise be wasted. Brown stock get its original color and flavor from the initial step of roasting bones and vegetables. The caramelized sugars from the tomato paste add a burst or color and a richer flavor. An important rule when it comes to stock making is don’t add any salt. If you plan to reduce it to make demi-glace or glace de viande, the salt concentration can easily become too high if you add it at the beginning. Concentrated stock where a great part of the gelatin has been extracted from the bones will be thick and gelatinous when cold.

Brown Chicken Stock and Demi-Glace

Course: sauces

Cuisine: French

Keyword: brown chicken stock, demi-glace

Prep Time: 2

Cook Time: 1

Servings:

Calories: 36kcal

Cost: $35.00

The base for great recipes

Equipment

1 24 qt/L
1 8 qt/L
3 Baking trays
2 Pastry bowls
1 large spatula
1 Strainer
1 chinois
1 Ladle
8 deli containers

Ingredients

5 kg Chicken broken parts backs, wings, necks, feet…
20 g Vegetable oil
500 g Pork rind optional
120 g Tomato paste
400 g Onions
3 ea. Garlic heads
400 g Carrots
300 g Leek
400 g Celery stalk
15 g Fresh thyme
5 ea. Bay leaf
10 g Black peppercorns
750 ml Chardonnay
10 L Cold water (10qt)
40 g Chicken base or bouillon cubes optional

Chicken Demi-Glace

6 L Chicken stock

Instructions

Brown Chicken Stock

Preheat oven to 425ºF/220ºC. Lower temp to 400ºF/200ºC if using a fan oven. Spread chicken parts onto 2 large oiled baking tray (do not use wax paper or baking mat; it may not caramelize well. Break chicken parts with a cleaver; this will ease the release of collagen during cooking. The addition of pork rind in the chicken stock and demi will add more collagen to the final product improving thus its viscosity.

Roasting

Bake chicken parts for 25 minutes. Rotate the trays and and roast for 25 min more or until well roasted. Spread tomato paste over parts and return to the oven for 20 minutes more.

Vegetables

Trim off leeks tips, split in half and soak in warm water for 10 minutes or so. Meanwhile, quater onions and peel. Quarter turnip. Split garlic bulbs in half. Cut carrots into large chunks and chop celery. Drain leeks and roughly chop.

Cooking Stock

Transfer roasted chicken parts to the large pot. Pour wine on the tray and scrap out remaining bits and add it to the pot along with veggies and aromatics (thyme, bay leaves, pepper and parsley stems). Add pork rind and cold water. Bring to a boil and cook slowly for 12 to 20 hours. Skim off scum and fat every so often. Turn off the heat and remove most chicken parts from the pot using a spider strainer. Toss solids and pass liquid through a fine sieve and over a smaller pot ≈8 qt/L. Bring stock back to a boil and skim off remaining fat that rises to the surface. Now the chicken stock is ready – you should end up having 6 or 7 qt/L.

Demi-Glace & Glace de Volaille

Reduce chicken stock by 50 to 60% ≈2500/2000g. It takes about 6 more hours on low heat. To obtain glace de volaille ''poultry'', continue to reduce demi-glace on low heat until you get less than 1 qt/1L.

Storage

The more concentrated the longer the shelf life. Stocks would last a few days refrigerated and would keep for months in the freezer. Demi-glace and glace de volaille can both be stored in the refrigerator for a couple months and almost indefinitely frozen.

How To Use It

Stocks can directly be used to cook carbs, whole grain, vegetables, soups and stews. Demi-glace is used to enhance sauces, braising and sautéing. Glace de volaille or viande is rather seasoned according to the recipe and used directly as a glaze. To reconstitute stock, dissolve glace de viande in water (10:1 ratio/ 10 parts water to 1 part glace).

Nutrition

Serving: 100g | Calories: 36kcal

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