Sunday, April 11, 2010

Brown Poultry Stock

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I adapted this from Jacques Pépin’s Fast Food My Way, Michael Ruhlman’s Ratio, and Joy of Cooking: 75th Anniversary Edition. It’s a great way to use the bones from a few rotisserie chickens.


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Celery, carrots, and some leek tops and corn cobs I had saved in the freezer.


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A few rotisserie chicken carcasses, a duck carcass, some turkey and duck “bits” (neck, gizzards).


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Part way through roasting at 425 degrees F for about an hour. You don’t even need to peel the onions.


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Bouquet garni of celery tops, parsley, thyme and bay leaves; plus a few peppercorns thrown in the pot.


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Extracting the flavors with a bare simmer.


I strained it through a chinoise, refrigerated it, skimmed off the fat and froze what was left after reserving 4 1/2 cups to make Chicken & Dumplings.  I was able to freeze two quart jars, four pint jars and two ice cube trays (nice for roughly 2 tablespoons worth to add to sauces) of stock for very little effort. 

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