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.
 

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The kitchen is an incredible playground where every ingredient, every recipe, every flavor, is both a destination and a path to new discoveries. I always strive to introduce you to new taste horizons through my recipes. Did you enjoy this one? If so:Do you know my incredible White Chicken Stock recipe? Try the Chicken Pot Pie step by step video recipe. Let’s also try this one: Chicken Liver Parfait.
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