Error message

  • Notice: Trying to access array offset on value of type int in element_children() (line 6435 of /home2/cheffrog/public_html/newsc/includes/common.inc).
  • Notice: Trying to access array offset on value of type int in element_children() (line 6435 of /home2/cheffrog/public_html/newsc/includes/common.inc).
  • Notice: Trying to access array offset on value of type int in element_children() (line 6435 of /home2/cheffrog/public_html/newsc/includes/common.inc).
  • Deprecated function: The each() function is deprecated. This message will be suppressed on further calls in _menu_load_objects() (line 569 of /home2/cheffrog/public_html/newsc/includes/menu.inc).
  • Deprecated function: implode(): Passing glue string after array is deprecated. Swap the parameters in drupal_get_feeds() (line 394 of /home2/cheffrog/public_html/newsc/includes/common.inc).

SNS 002| Chicken Stock

This video will take you through the process of making a roasted chicken stock as discussed in SCS 3| Stocks Part 2.

Site Categories
Video Index: 
Regional Cuisine: 
Ingredients: 
Featured Techniques: 

There are 4 Comments

jacob burton's picture

I'm a big fan of making stock in a pressure cooker, and when done properly, it will actually yield a superior broth. However, once that broth is allowed to simmer in an open pot for reduction, there isn't much difference between a pressure cooked and reduced stock and a traditional stock.

However, when good technique is applied, you can still make a great tasting stock sans pressure cooker. And in a restaurant environment, pressure cookers are simply too small and expensive to make mass quantities of stock.

jacob burton's picture

Unfortunately, that's the price you pay for having an awesome roasted chicken stock. When you roast bones at a high temperature, you're going to get some splattering.

Next time, you can try roasting at 350F for a longer period of time, and cook until the bones are golden brown. Because it's a lower oven temp, you should have less splattering.

You can also make a white chicken stock by just blanching the bones first. You still get all the benefits of a home made chicken stock, just not the strong roasted flavor. But by the time you deglaze your pan and add your stock, you will still have a great dish and accompanying sauce.

Add new comment

Filtered HTML

  • Web page addresses and e-mail addresses turn into links automatically.
  • Allowed HTML tags: <a> <em> <strong> <cite> <blockquote> <code> <ul> <ol> <li> <dl> <dt> <dd> <img>
  • Lines and paragraphs break automatically.

Plain text

  • No HTML tags allowed.
  • Web page addresses and e-mail addresses turn into links automatically.
  • Lines and paragraphs break automatically.